Knafeh Pancakes
Knafeh Pancakes, where authenticity meats modernization. This flavorful touch of authenticity turns plain pancakes into a sweet, crunchy, fragrant, and gooey dessert filled with qishta and rich in all the best Middle-Eastern flavors! So, go ahead, give it a try, you will thank me later!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Ready mix pancake batter (prepared according to instructions.)
- 1 tablespoon orange blossom
- 1 cup heavy cream
- 1 tablespoon corn starch
- ¼ cup sugar
- ½ cup ricotta
- mozzarella (for filling)
- 2 cups shredded katayfi dough
- 1 teaspoon red coloring
- 4 tablespoons butter
Instructions
- 1
To Make the Knafeh Dough:
- 2
Add the Knafeh dough to a food processor and chop finely.
- 3
Add the butter to a skillet and melt over medium heat.
- 4
Add the food coloring and mix, then add the shredded Knafeh dough.
- 5
Mix well until evenly colored and the dough starts to get crunchy.
- 6
Set aside
- 7
To Make the Qishta
- 8
Add the cream, orange blossom water, sugar, and corn starch to a pot with the heat turned off.
- 9
Whisk well to make sure the corn starch is fully dissolved and no longer clumpy.
- 10
Turn the stove on to medium heat and whisk until thickened.
- 11
Once done, remove from the stove top and fold in the ricotta.
- 12
To Make the Pancake Batter
- 13
Prepare the pancake batter according to the instructions on the package.
- 14
Add ¼ cup to a sprayed pan on medium heat, then top with ⅓ cup mozzarella, and top with another 2 tablespoons of pancake batter.
- 15
Flip the pancake and cook through.
- 16
Assembling Knafeh Pancakes
- 17
Add a pancake and spread some qishta on top alongside some Knafeh dough, and layer as many times as you would like.
- 18
Top with crunchy Knafeh and drizzles of simple syrup.
- 19
Enjoy!