Atayef With Atter Syrup
|Yeast/1/4 oz (7.5 g) dried yeast||1 1⁄2 Ounce|
|Lukewarm water||1 1⁄2 Cup (24 tbs)|
|Plain flour||1 1⁄2 Cup (24 tbs)|
|Cold atter syrup||3 Cup (48 tbs)|
Dissolve the yeast and sugar together in 1/ 2 cup of the lukewarm water.
Stand in a warm place until it begins to bubble for approx 10 minutes.
Sift the flour into a warm bowl and make a well in the centre, then pour in the yeast mixture and rub it into the flour.
Pour the remainder of the lukewarm water into the flour and stir until it is a smooth batter.
Cover with a cloth and stand in a warm place for 1 hour or until the batter rises and is bubbly.
Thoroughly grease the inside of a heavy frying pan by rubbing it with a paper towel dipped in oil, then heat until very hot.
Turn down the heat to medium and drop 1 tablespoon of batter into the pan.
Gently tilt the pan from side to side to help the batter spread evenly, but make sure it remains round and thick.
When the pancake begins to bubble and comes away easily from the pan, flip it over and cook the other side.
Repeat this process until all the batter is used.
As the pancakes are cooked, pile them on a plate, one on top of the other.
While still hot dip each one into cold Atter svrup and serve, either by themselves or accompanied by Ushta (see page 22) or whipped cream sprinkled with chopped nuts.