Atayef (Walnut- or Clotted Cream-Filled Pancakes)

saveur.com

Debbie Fenner

subheading: FOR THE ASHTA VARIATION:

4 cups whole milk

2 tbsp. sugar, divided

1 tbsp. fresh lemon juice, plus more as needed

1 tbsp. distilled white vinegar

1½ tsp. orange blossom water

1½ tsp. rosewater

2 cups heavy cream

2 tbsp. cornstarch

½ cups roasted pistachios, finely chopped

subheading: FOR THE WALNUT VARIATION:

2 cups (6½ oz.) walnuts

¼ cups shredded, unsweetened coconut

¼ cups sugar

1 tsp. ground cinnamon

1 tbsp. orange blossom water

1 tbsp. rosewater

1 tbsp. fresh lemon juice

subheading: FOR THE BLOSSOM SYRUP:

2 cups sugar

1 tbsp. orange blossom water

1 tbsp. rosewater

subheading: FOR THE PANCAKES:

1½ tsp. active-dry yeast

4 cups all-purpose flour

⅔ cups semolina flour

1 tbsp. plus 1 tsp. sugar

2 tsp. baking powder

1 tsp. kosher salt

2 cups whole milk

2 large eggs

Vegetable oil or other neutral oil, for frying

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