Fruity Qatayef
Treat yourself to a healthy twist on desserts with Fruity Qatayef!
Ingredients
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For the batter (For Mini Arabic Pancakes):
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1 cup sifted whole wheat flour
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1/4 cup semolina
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1 + 1/4 cup at room temperature water
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1/2 cup unsweetened almond milk
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1 tbsp raw honey
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2 tsp baking powder
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1 tbsp rose water
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2 tbsp corn flour
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For the filling:
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1 cup ricotta cheese
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1 tbsp rose water
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2 tbsp honey
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For the toppings:
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4 tbsp chopped almonds & pistachio
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1/4 cup cold unsweetened almond milk
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2 tbsp corn flour
Steps to Sunshine!
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In a mixing bowl, pour all ingredients for the pancake batter and whisk it till it forms a liquid batter.
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If the batter is too thick, add water till you have a liquid consistency.
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Cover the bowl with a clean kitchen towel and place it in a warm place. Rest for 10 -15 minutes until you see bubbles.
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Preheat a non stick pan greased with olive or coconut oil. It’s important to heat the pan well so the batter doesn’t stick.
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Once the pan is heated, use a 1/4 measuring cup to pour in the batter in small circles. Cook until you see bubbles on top and the batter dry. Do not flip.
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Place cooked pancakes on parchment paper with bubble side facing up. Cool.
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Mix all the filling ingredients together. Fill the Qatayef by placing the mixture down the center of each pancake, then pinch to close halfway.
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Top the opening with your choice of fruits and sprinkle with some almonds or
pistachios. Drizzle with honey & enjoy!
