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Simple Ricotta Stuffed Atayef

Simple Ricotta Stuffed Atayef

  • Author:
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 25
  • Category: Dessert


Simple Ricotta Stuffed Atayef → Lebanese stuffed 2 bite mini-pancakes, covered with pistachios and drenched in amazing Orange Blossom syrup? Yes, please!!


  • Aunt Jemima Complete Pancake Mix – 2 cups.
  • Water – 2 cups.
  • Orange Blossom Water – 1 tsp.
  • Ricotta Cheese.
  • Ground Pistachios.

Orange Blossom Syrup

  • Sugar – 2 cups
  • Water – 1 cup
  • Fresh Lemon Juice – 2 tbsp strained
  • Orange Blossom Water – ½ tbsp


To prepare Atayef (mini-pancakes):

  1. In a bowl, whisk the pancake mix with water and Orange Blossom Water.
  2. Heat non-stick griddle over medium-hight heat and pour less than 1/4th cup of batter for each mini-pancake.
  3. Cook only on one side. Bubbles will start to form; cook until top is dry (about 1-2 minutes).
  4. Place each Atayef, browned side down, on a plate to cool.

To prepare the syrup:

  1. Dissolve the sugar with the water and mix well in a saucepan.
  2. Place over high heat and keep uncovered.
  3. Once the mixture comes to a rolling boil, leave it boil for an additional 2 minutes.
  4. Stir in the lemon juice and orange blossom water.
  5. Return to a boil for an additional 15 seconds.
  6. Remove from the heat and set aside to cool completely at room temperature.


  1. Hold each Atayef and bring edges together, pinching them firmly halfway up.
  2. Fill with ricotta cheese.
  3. Dip into a bowl of ground pistachios.
  4. Drizzle with syrup and enjoy!


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