- All-purpose flour 250 g (1/2 pound)
- corn flour 250 g (1/2 pound)
- Dry yeast ½ Tbsp
- Honey ½ Tbsp
- Warm water 390 ml (13 oz)
Arabian Pancakes are made from flour, corn flour, yeast, and honey. It’s a traditional Saudi Arabian dish, usually served with a cup of freshly brewed coffee. Smaller variations of these pancakes (called Masabib) include spices in the recipe, and can either be eaten as a savory dish (with onions and ghee), or as a dessert (with honey and ghee). Unlike traditional pancakes, these are made with yeast – which makes them extra soft and fluffy! If you’re looking for something new for breakfast (or dessert!), then why not make these? You might just discover a new favorite!
- In a large bowl, whisk together the all-purpose flour, corn flour, dry yeast, and salt.
- Add the honey and warm water.
- Using a fork or hand mixer, whisk the ingredients together to make a soft and sticky dough.
- Using your hands, work the dough for around 5-6 minutes. Cover with plastic wrap (or a wet towel) and set aside for an hour or until doubled in size.
- After the dough doubled in size, knead lightly with oiled hands.
- Divide the dough into 5-6 portions, forming each into a ball. Set aside for 10 minutes.
- Heat 1 Tbsp vegetable oil in a skillet over medium-low heat. Spread each portion of the dough, one after another, to form a pancake.
- Cook each pancake for around 3 minutes on each side or until golden and puffy.
- Serve right away with some honey or maple syrup. They’re best when served immediately, but if this is not possible, you can reheat the pancakes on a baking sheet in a warm oven.
Keep the pancakes warm while you are cooking the rest by covering them with foil.
To make these pancakes extra special, add a pinch of cardamom spice to the batter, and top the cooked pancakes with nuts (pistachio and hazelnuts work great with Middle-eastern flavors).
Instead of honey, you can also use maple syrup, golden syrup, or even flower syrup! To make a floral syrup, bring 225g (1 cup) caster sugar and 150mL (2/3 cup) water gradually to the boil in a small saucepan. Do not stir. Once the liquid boils, pour in the juice of half a lemon. Turn the heat to medium-low and simmer the syrup for about 10-15 minutes (until it coats the back of the spoon). Add 1 Tbsp flower syrup (such as orange-flower, or rose water).
Simmer for another 5 minutes, cool, and store in the fridge until use.Although often confused with Qatayef (Katayef), they are not the same. Qatayef are also called Arabian pancakes, but they’re filled with cheese (such as rocitta) or nuts, and soaked in a floral syrup. For most Middle-easterners they are only served during the month of Ramadan, which makes them a special treat worth waiting for!