Indulge in these delightful small pancakes filled with rich cream and crunchy nuts, perfect for Ramadan celebrations. These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Gradually add the water and milk, whisking until the batter is smooth and free of lumps. Let it rest for about 15 minutes while you prepare the filling.
In another bowl, mix together the ricotta cheese, powdered sugar, vanilla extract, and chopped pistachios. Stir until well combined and set aside.
Heat a non-stick skillet over medium heat. Pour a ladle of batter onto the skillet, forming small pancakes (about 3-4 inches in diameter). Cook for 2-3 minutes or until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat until all the batter is used.
Take each pancake and spoon a tablespoon of the filling onto one half of the pancake. Fold the pancake in half to create a crescent shape, pressing the edges together to seal. Repeat with all pancakes.
Serve the stuffed pancakes warm, drizzled with honey or syrup, and sprinkle with crushed nuts for garnish.
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
0 servings
2 stuffed pancakes
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.