Cheat’s Egyptian Stuffed Pancakes are a delicious shortcut to a traditional Middle Eastern treat. Stuffed with a nutty mix of walnuts and pistachios and flavoured with coconut, these pancakes are fried until golden and crispy, then soaked in a sweet, fragrant syrup.
Ingredients:
Pancakes:
- 350g bottle of Original (plain) Pancake Mix
- 1 teaspoon vanilla extract
- 1/4 cup walnuts, toasted and finely chopped
- 1/4 cup pistachio nuts, toasted and chopped, plus 2 tbsp extra for serving
- 2 tablespoons desiccated coconut
- Vegetable oil, for shallow frying
Syrup:
- 315g (1 1/2 cups) caster sugar
- 2 tablespoons honey
- 1 teaspoon fresh lemon juice
Method:
In a mixing bowl, prepare the pancake mix according to the packet instructions. Add the vanilla extract to the mix and stir until smooth.
In a separate bowl, combine the finely chopped walnuts, finely chopped pistachios and desiccated coconut. Mix well and set aside.
Heat a small amount of vegetable oil in a non-stick frying pan over a medium heat. Pour a small ladle of pancake batter into the pan and swirl to spread evenly. Cook for 1-2 minutes until bubbles form on the surface and the edges begin to rise. Turn and cook for a further minute until golden brown. Repeat with the rest of the batter.
Place a spoonful of the nut mixture in the centre of each pancake. Roll up the pancakes to enclose the filling.
In a saucepan, combine the caster sugar, honey and fresh lemon juice with 1 cup of water. Stir over a low heat until the sugar dissolves. Increase the heat to medium and simmer for 5-7 minutes, until slightly thickened. Remove from the heat and leave to cool slightly.
Carefully dip the stuffed pancakes into the warm syrup, turning gently to coat. Leave to soak for a few minutes to absorb the syrup.
Arrange the stuffed pancakes on serving plates. Sprinkle with extra chopped pistachios and drizzle with a little extra syrup if desired. Serve warm and enjoy the delicious flavors of these Cheat’s Egyptian Stuffed Pancakes!
