Aatayef (pancakes)

4 servings
10 min
20 min
Very Easy


Number of serving: 4
1 cup plain flour (better if you use cake flour)*

1 1/4 cup milk

1 tbsp baking powder

1 tbsp sugar (I used my vanilla sugar)

* If you don't have cake flour, simply take away 2 tbsps of the plain flour and replace with 2 tbsps of corn flour.


  • 1. In a small bowl, sift the flour, sugar and baking powder; mix with a wire whisk.

    2. Pour the milk in a bowl; gradually add the flour, sugar and baking powder mixture.

    3. Mix with the wire whisk; the consistency should be a little thicker than a crêpe batter. If the batter is too thick, add a little milk. Do not let it rest.

    4. Heat a crêpe or pancake nonstick skillet till very hot; grease it with a half teaspoon of oil or spray it; place the equivalent of 1/4 cup of batter in the skillet to form a circle. Let it cook for a few minutes on one side; when it has formed little bubbles and it looks dry, take it out onto a plate. Do not flip it.
    * I did not grease my non-stick pan at all, and my Atayef still turned out perfect. :) Also, I made mini ones - don't I always! - and found pouring the batter from a measuring jug (with spout) a breeze.

    5. As soon as all the Atayef are cooked, fill them with some ashta (cream) a bit of cherry coulis, pinching on one end to form a spoon shape and place in a serving platter; serve right away or refrigerate for a few hours.
    * I made one pancake at a time. Each time a pancake was cooked, I would place it on a cooling rack and pinch the sides, and then make the next pancake. Only after I had finished using up all the batter did I start filling up the pancakes with cream and blueberry sauce.

    For the recipes on how to make blueberry sauce and cream cheese filling, visit my website:


Aatayef (Pancakes), photo 1
Aatayef (Pancakes), photo 2


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