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Cheat's Egyptian stuffed pancakes (Qatayef) recipe
Cheat's Egyptian stuffed pancakes (Qatayef) recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Qatayef - a delightful Egyptian sweet pancake filled with coconut and nuts, perfect for Ramadan or any occasion, loved by all cultures for its sweet and crunchy goodness. Ideal as a snack or dessert for lunch, dinner, or entertaining!
Ingredients:
  • Vegetable oil, to shallow fry
  • 350g bottle original (plain) pancake mix
  • 4.40 gm vanilla extract
  • 1/4 walnuts, toasted, finely chopped
  • 30g (1/4 cup) pistachio kernels, toasted, finely chopped, plus 2 tbsp extra, to serve
  • 13.60 gm desiccated coconut
  • 315g (1 1/2 cups) caster sugar
  • 57.20 gm honey
  • 5.30 gm fresh lemon juice
Instructions:
  • In a small saucepan, combine sugar, honey, lemon juice, and 375ml (1 1/2 cups) water. Heat over low flame, stirring frequently until sugar dissolves. Increase heat to medium-high, bring to a boil, then lower heat to medium-low and simmer for 10-12 minutes until slightly thickened. Let cool to room temperature before using.
  • Prepare pancake mix according to the directions on the packet, but jazz it up by mixing in the vanilla with the water.
  • Preheat a non-stick pan over gentle heat. Spoon 2 tablespoons of pancake batter into the pan, gently spreading to make a circle. Cook for 2 minutes until bubbles form. Transfer to a baking tray, uncooked-side up, and continue with the rest of the batter.
  • Mix together walnuts, pistachio kernels, coconut, and currants in a small bowl. Spoon 2 tsp of the pistachio mixture onto each pancake. Fold the pancake over the filling and press the edges to seal. Repeat for the rest of the pistachio mixture and pancakes.
  • Heat oil in a non-stick frying pan until it reaches 3cm up the side. Fry pancakes in batches for 2 minutes per side until golden. Drain on paper towel for 15 seconds, then coat in syrup for 2 minutes. Drain well before serving.
  • Garnish with additional pistachios before serving.

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