BANOFFEE ARABIC PANCAKES (عصافيري)
An incredibly delicious take on a classic Arabic dessert. These Arabic pancakes, also called asafiri or atayef, filled with caramel, bananas and whipped cream are the stuff of dreams! Don’t blame me when you find yourself unable to stop at just one!
INGREDIENTS
Atayef (Pancake) Dough:
2 and 1/2 cup flour
1/2 cup fine semolina
2 tablespoons powdered milk
2 teaspoons baking powder
1/4 cup + 2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
3 cups water
Banoffee Filling:
1 can caramel condensed milk
3-4 bananas, sliced
3 envelopes Dream Whip (or any whipped topping mix brand)
1 can of fresh cream (ashta, I use AlMarai brand)
1/2 cup fresh milk
1 teaspoon vanilla essence, optional
Dark chocolate shavings for garnish
PREPARATION
1. Combine all the ingredients in a food processor or blender and pulse until the mixture is smooth with no lumps.
2. Allow mixture to rest for 15 to 30 minutes in the food processor.
3. In the meantime, whisk the can of caramel condensed milk until smooth, then set aside.
4. Once 30 minutes have passed, heat a nonstick pan or skillet for over medium to medium-high heat (depending on your oven).
5. To make asafiri, the mini cream-filled pancakes, spoon 2 tablespoons of the batter onto the heated pan. If you want to make atayef (slightly bigger pancakes) filled with cheese or nuts, then scoop about 1/4 cup of the batter.
6. Once you scoop it onto the pan, do not touch it or disturb it. The batter will immediately begin to form bubbles, when the bubbles are cooked through and it goes from shiny to matte, that means it is done.
7. Remove finished pancake from pan, and note that the bottom should be a light brown, while the top is creamy-white and covered with holes.
8. Place on a tray or a plate, and immediately cover with a towel to maintain softness, while you continue to cook the rest.
9. In a bowl, add Dream Whip, fresh cream, milk and the vanilla essence into a bowl and beat them all using a handheld mixer until stiff peaks form.
10. Now to assemble, spread a tablespoon of caramel onto the bubbly part of the pancake, and top with banana, then fold and pinch to secure, but not all the way. You want to keep an opening, almost like a bouquet of flowers.
11. In that opening, spoon a generous dollop of cream, and set aside. Repeat with the remaining pancakes.
12. Finally, top with chocolate shavings, and enjoy immediately. You can refrigerate for up to 2 days, but I must warn you that these are better eaten fresh!
Notes:
If the pancake dough is not browning, you may need to raise the temperature a notch or two and try again. If it's browning too much, then reduce temperature.
