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A plate packed with layers of fluffy pancakes stuffed with qishta and knafeh topped with pistachios, orange knafeh, and qishta.

Knafeh Pancakes

Fatimah
Knafeh Pancakes, where authenticity meats modernization. This flavorful touch of authenticity turns plain pancakes into a sweet, crunchy, fragrant, and gooey dessert filled with qishta and rich in all the best Middle-Eastern flavors! So, go ahead, give it a try, you will thank me later!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert, sweets
Cuisine International, Middle Eastern, Palestinian
Servings 8 pancakes
Calories 206 kcal

Ingredients
  

For the Pancakes:

  • Ready mix pancake batter prepared according to instructions.

For the Qishta:

  • 1 tablespoon orange blossom
  • 1 cup heavy cream
  • 1 tablespoon corn starch
  • ¼ cup sugar
  • ½ cup ricotta
  • mozzarella for filling

For the Crunchy Knafeh Topping:

  • 2 cups shredded katayfi dough
  • 1 teaspoon red coloring
  • 4 tablespoons butter

Instructions
 

To Make the Knafeh Dough:

  • Add the Knafeh dough to a food processor and chop finely.
  • Add the butter to a skillet and melt over medium heat.
  • Add the food coloring and mix, then add the shredded Knafeh dough.
  • Mix well until evenly colored and the dough starts to get crunchy.
  • Set aside

To Make the Qishta

  • Add the cream, orange blossom water, sugar, and corn starch to a pot with the heat turned off.
  • Whisk well to make sure the corn starch is fully dissolved and no longer clumpy.
  • Turn the stove on to medium heat and whisk until thickened.
  • Once done, remove from the stove top and fold in the ricotta.

To Make the Pancake Batter

  • Prepare the pancake batter according to the instructions on the package.
  • Add ¼ cup to a sprayed pan on medium heat, then top with ⅓ cup mozzarella, and top with another 2 tablespoons of pancake batter.
  • Flip the pancake and cook through.

Assembling Knafeh Pancakes

  • Add a pancake and spread some qishta on top alongside some Knafeh dough, and layer as many times as you would like.
  • Top with crunchy Knafeh and drizzles of simple syrup.
  • Enjoy!

Notes

  • Make sure to add the qishta on the pancakes once they warm up, because hot pancakes can soften the qishta, and we must avoid this scenario.
  • If you want fluffy pancakes, do not over stir or over beat the batter. Over-beating the batter produces very stiff pancakes.
  • Avoid cooking your pancakes on an un-preheated surface. If you want them thoroughly cooked, grease the pan or skillet well and ensure it is fully preheated before pouring the batter.
  • Flip the pancakes when the edges become dry and bubbles start to appear on the surface of the pancake.
  • It is best to serve Knafeh Pancakes warm to enjoy its mouth-watering cheese pull!
  • You can enhance the final appearance of the pancakes by decorating them with some pistachios, dried edible rose petals, or even some shredded coconut. Your pancakes then will scream Middle-Eastern!

Nutrition

Calories: 206kcalCarbohydrates: 8gProtein: 3gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 57mgSodium: 66mgPotassium: 46mgFiber: 0.01gSugar: 7gVitamin A: 681IUVitamin C: 0.2mgCalcium: 53mgIron: 0.1mg
Keyword Knafeh Pancakes, Kunafa Pancakes, Middle Eastern Pancakes
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