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Qatayef on a plate next to petals for decoration
30Total Time
25Prep Time
5Bake Time
20Small Pancakes
A little effort


Celebrity recipe

About the bake

These pancakes are mesmerising to make as you see a spectrum of bubbles appear on the surface. These bubbles create the perfect bed for topping with cream, nuts and honey - the yummiest finger food to share around this Eid.

Classically eaten with ashta cream, a thickened cream eaten across the Middle East, this recipe is a "cheat's version" using clotted cream (which will be just as delicious). 

30Total Time
25Prep Time
5Bake Time
20Small Pancakes
A little effort


  1. Step 1:

    Whisk the yeast with 100ml of the warm water and sugar until dissolved and allow to sit for around 5 minutes. 

  2. Step 2:

    Whisk the yeast mixture and then pour onto the flour, semolina, sugar and baking powder then add in the remaining water. Whisk thoroughly and leave in a warm kitchen for 15 mins covered with a cloth.

  3. Step 3:

    Heat up a non-stick frying pan or pancake pan over a medium flame, using a small ice cream scoop place the mixture into the centre of the pan.

  4. Step 4:

    Watch the bubbles develop and wait until all the batter has dried completely on top of the pancakes, remove from heat and leave to cool completely by laying them out individually to cool. Continue to use up all the batter.

  5. Step 5:

    Allow the pancakes to cool and then place the pancake onto a plate. Hand pinch the edges of half the pancake and seal them together by pressing them stuck, fill the inside with the clotted cream and then dip this straight over a plate of chopped pistachios, you will have half of this exposed.

  6. Step 6:

    When you place them on a plate, allow the cream edges to face the outer edge of the plate and it will almost look like a beautiful plate of flowers! Drizzle with honey and add some dried rose petals and serve immediately.


  • For the Pancakes

    • 100g Plain Flour
    • 100g Fine Semolina
    • 1 tsp Allinson's Easy Bake Yeast
    • 1/2 tsp Baking Powder
    • 1 tsp Silver Spoon Caster Sugar
    • 300ml Warm Water
  • For the Stuffing

    • 250g Clotted Cream
    • 75g Pistachios (coarsely chopped, Iranian hulled)
    • To decorate Rose Petals
    • A drizzle Honey

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