ATAYEF (Middle Eastern pancakes with custard)

INGREDIENTS

1 cup flour

1/4 cup semolina

1 tsp yeast

2 tsp sugar

1 1/4 cup warm water

1/2 tsp bicarbonate of soda

For the custard filling

2 cups innocent oat milk 2 tbsp sugar 2 tbsp cornflour 1 tbsp semolina 1/2 tsp rose water

METHOD

1 Mix all ingredients (expect for the bicarbonate of soda) together in a bowl until well combined.

2 Add in the bicarbonate soda and mix again (batter will be slightly thick). 3 Pour the batter into small rounds in a pan over medium heat.

4 Cook until the top of the pancakes form bubbles and are dry to the touch (don’t ip!).

5 Set aside and cover with a tea towel to prevent them from drying.

6 In a pan, mix together all the custard ingredients. Cook on medium-high until thick (about ve minutes). Allow to cool until warm.

7 To assemble, place a teaspoon of custard onto the top half of the pancake. 8 Pinch the bottom half of the pancake until it sticks together and forms a kind of cone.

9 Dip into some crushed nuts (I used pistachios) and drizzle with sugar syrup, maple syrup or honey.

10 Eat right away and enjoy!