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Teacher Katie Lolas shares her mother’s secret recipe for stuffed pancakes

A teacher has shared her mother’s secret recipe for stuffed pancakes – complete with ricotta, mozzarella, cinnamon and rosewater syrup.

Katie Lolas, from Sydney, said one of her fondest memories growing up was eating her mother’s homemade ‘Atayef’, which is a Middle Eastern dessert filled with cheese or nuts, and then soaked in a rosewater sugar syrup.

‘These Arabic pancakes are stuffed with a combination of ricotta, mozzarella, cinnamon, sugar and are so good for the soul,’ Katie said on Instagram. 

‘I grew up enjoying these on special occasions. They are actually quite easy to make and they’re always a hit with guests if you’re entertaining.’ 

The Middle Eastern pancakes are filled with ricotta, mozzarella, cinnamon and sugar

A Sydney school teacher has shared her mother’s secret recipe to create stuffed pancakes

Katie Lolas (pictured) said she grew up eating Atayef, which is a Middle Eastern dessert filled with cheese or nuts, usually soaked in a rosewater sugar syrup

Katie Lolas (pictured) said she grew up eating Atayef, which is a Middle Eastern dessert filled with cheese or nuts, usually soaked in a rosewater sugar syrup

How to make stuffed pancakes 

Ready in 45 minutes

Makes: 17 

INGREDIENTS

2 cups self-raising flour

1 cup semolina

1 tbsp vanilla essence

3 tbsp sugar

3.5 cups of water

Filling

500g traditional ricotta

2 cups of mozzarella cheese

1 tsp cinnamon

2 tbsp sugar

Topping

17 tsp butter

Honey (optional)

Sugar Syrup (optional)

2 cups sugar

1 cup water

2 tbsp lemon juice

1 tsp rosewater (optional)

METHOD

1. Preheat oven to 180°C. Place all pancake ingredients in a bowl and mix well.

2. Heat a non-stick pan to medium-low heat. Pour ¼ cup batter onto the pan and cook until they begin to bubble. Once cooked through, remove the pancake and place aside on a tea towel to cool slightly. Repeat until all batter has been cooked. Do not flip atayef.

3. Add all the filling ingredients to a bowl and mix until well combined, breaking up the ricotta into small pieces.

4. Once Atayef have cooled, place two to three tablespoons of the filling in the middle, fold into a half-moon shape and pinch the sides together to seal shut. Repeat until all atayef have been filled. 

5. Place Atayef on a lined baking tray, place one tablespoon of butter on top each and bake for 15 to 17 mins or until the butter and cheese have melted. 

6. Serve with a drizzle of honey or dip them into hot sugar syrup for 20 seconds before enjoying.

To make the pancakes, all you’ll need are self-raising flour, semolina, vanilla essence, sugar, ricotta, mozzarella cheese, cinnamon, butter, honey, lemon and rosewater.

In a bowl, she combined the pancake ingredients such as self-raising flour, semolina, vanilla essence, sugar and water.

‘The mixture should be similar to a runnier pancake batter,’ Katie said.

Over a medium-low heat, she poured 1/4 cup of batter into a pan and cooked until bubbles appeared on surface. Repeat the step until all batter has been cooked.

Picture of Katie's mother demonstrating how to pinch together the sides of the stuffed pancakes

Once pancakes are cooled, place two to three tablespoons of the mixture into the centre, then fold into a half-moon shape, pinching the sides together to seal shut

Once pancakes are cooled, place two to three tablespoons of the mixture into the centre, then fold into a half-moon shape, pinching the sides together to seal shut (picture of Katie’s mother demonstrating how to pinch together the sides of the stuffed pancakes)

Over a medium-low heat, she poured 1/4 cup of batter into a pan and cooked until bubbles appeared on surface. Repeat the step until all batter has been cooked

Over a medium-low heat, she poured 1/4 cup of batter into a pan and cooked until bubbles appeared on surface. Repeat the step until all batter has been cooked

Assemble the stuffed pancakes on a baking tray, then add one tablespoon of butter on top of each one and bake for 15 minutes or until the butter and cheese have melted

Assemble the stuffed pancakes on a baking tray, then add one tablespoon of butter on top of each one and bake for 15 minutes or until the butter and cheese have melted

‘Once there is no more shiny raw batter, remove the pancake and place aside on a tea towel to cool slightly,’ she suggested.

In a separate bowl, she mixed the filling ingredients such as ricotta, mozzarella cheese, cinnamon and sugar until well combined.

Once pancakes are cooled, place two to three tablespoons of the mixture into the centre, then fold into a half-moon shape, pinching the sides together to seal shut.

Assemble the stuffed pancakes on a baking tray, then add one tablespoon of butter on top of each one and bake for 15 minutes or until the butter and cheese have melted.

Katie suggested serving the pancakes with honey or soaked in hot rosewater sugar syrup

 Katie suggested serving the pancakes with honey or soaked in hot rosewater sugar syrup

Katie suggested serving the pancakes with a drizzle of honey or soaked in hot rosewater sugar syrup.

‘To make sugar syrup, place the sugar, water and lemon juice in a pot, bring to a boil. Lower the heat and simmer for five minutes. Turn off the heat and add the rosewater if using. Set aside,’ she suggested.

Her post was quickly met with more than 2,000 ‘likes’, with many saying they couldn’t wait to try it out for themselves.

Read more at DailyMail.co.uk