• Prep Time 25 minutes
  • Cook Time 15 minutes
  • Serving For 30 people
  • Difficulty Normal

Recipe Description

This recipe is a courtesy of Anchor Dairy.

This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • Atayef Batter (Blend all ingredients):
  • 140g low protein flour
  • 90g semolina
  • 10g sugar
  • salt, a pinch
  • 10g baking powder
  • Lemon & Rose Syrup:
  • 200g castor sugar
  • 200g water
  • lemon juice, 1 tbsp
  • rose water, 1 tbsp
  • Soft & Cream Cheese Filling:
  • 200g Anchor Cream Cheese
  • 200g Anchor Whipping Cream
  • 50g honey
  • Additional Ingredients:
  • 80g chopped pistachio


    Atayef Batter (Blend all ingredients):
  1. Using a blender, mix all ingredients & leave aside for 10 minutes.
  2. Lemon & Rose Syrup:
  3. In a pot & with medium heat, mix and cook sugar & water until completely dissolved.
  4. Add in lemon juice & rose water, give it a quick stir. Set aside to cool down.
  5. Soft & Cream Cheese Filling:
  6. In a mixer, beat the cream cheese until smooth & creamy.
  7. Pour in whipping cream and honey, beat again until all ingredients combines together, keep it chill.
  8. To Assemble:
  9. Do not add any oil on the non-stick pan.
  10. If you have thermometer, ensure the surface of the pan are at around 220C before adding on the batter.
  11. Pipe require amount of batter on the pan, cook it only using medium heat, dont flip.
  12. Fold the "mini pancake" half & press on one side, this will make room for the cream cheese filling.
  13. Pipe in the cream cheese filling & then sprinkle with chopped roasted Pistachio, serve it warm or if you cold.
  14. Tips:
  15. If you want easier, just use pancake premix. But you need to adjust the thickness to be slightly thinner.

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