Lemon Ricotta Stuffed Syrian Pancakes with Lavender Passionfruit Syrup.
Question: how do we all feel about spring breakfast??
Because well, I have a lot of them coming your way. I told you on Sunday how when I think of spring, I think of brunch. Most likely because of Easter and Mother’s Day, seeing as they are BIG breakfast/brunch days. Whatever the reason, I am on a HUGE “let’s make breakfast all the time” kick. Not going to lie, I am very much enjoying it.
Hoping you guys are into breakfast as much as I am though…already thinking about Mother’s Day. Sorry, I can’t help it, it’s the “planner” in me coming out in full force.
Another question, how’s everyone’s spring going thus far? Mine started off pretty awesome with a trip to Florida, but well, I am now back in Colorado where it snowed over the weekend. UGH.
Please take me back to the sunshine, sandy beaches, the pool with the waterfall and 80 degree weather. Please, please, please?
Also, something is wrong with the birds here lately. I have never experienced anything like what has been going on around here this spring. The birds are literally attacking my house. NO JOKE. I was sitting at my desk on Sunday working and the birds where have a fricking field day or maybe the were possessed? Yes, that’s got to be it, they were possessed. I am talking running into my window, flapping their wings, making chirping sounds and clanging around outside (so much so that I could actually hear them). No exaggeration, they did this all day. I swear that the same bird came flying into my office window at least ten times.
It’s starting to creep me out. Either birds hate me or they REALLY want some good crumbs off my floors. Either way, I am highly weirded out.
But ok, let me tell you about these lemon ricotta stuffed Syrian pancakes.
I first saw a photo of Syrian pancakes on Pinterest and told myself right then that I would learn how to make them. They looked SOO GOOD. A Syrian pancake (or a Ataiyef – a Jewish treat served at Jewish holidays or special occasions), is a Middle Eastern recipe for stuffed pancakes. They are cooked on only one side, stuffed, fried, dipped in syrup and then dipped in pistachios. They can be made many different ways (savory included), but I believe the most traditional way is to fill them with ricotta. I figured that they would be complicated to make, but they are really just as simple as making pancakes, except that the batter is a bit more crepe-like, and instead of cooking both sides of the pancake you only cook one side, add a filling in the middle and seal the pancake shut like you would a dumpling or a ravioli. I promise they are not hard, and you actually freeze the stuffed pancakes for an easy breakfast when having guests.
I decided to keep my recipe somewhat traditional, but yet still not all that traditional. You know, I just can’t leave anything as is.
For my filling, I went with lemon ricotta. Simple, but perfect.
For my syrup though? I had a little fun and played around with some passionfruit and lavender. It probably seems a little weird, but if you like sweet things you’ll love the syrup, and if you cannot easily find passionfruit just use your favorite fruit in its place. Not a huge deal.
Traditionally, once the pancakes are stuffed, you then deep fry them. Now I know this sounds awesome and all, but I tried it and it was kind of just a giant mess. SO…I then tried doing a shallow fry with some butter in a skillet. That worked perfectly and tasted way better than the deep-fried. Again, I know, it sounds a little odd, but I just wasn’t feeling the deep-fried pancakes.
From here the pancakes take a bath in that lavender passionfruit syrup and then are dipped into chopped pistachios. Then all’s that’s left is to eat them all up! YUM.!
Originally, I wanted to get these posted before Easter, so you could serve them up at brunch, but then I served these to my mom and saw her face and how she proceeded to down her entire plate. That’s when I thought I’d better save this recipe for closer to Mother’s Day…thinking just about all mothers will really groove on these pancakes!
Oh, and it’s never too early to start planning out your Mother’s Day. I mean, that’s how you get to be the favorite child. Trust me, I know from experience (just kidding).
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Lemon Ricotta Stuffed Syrian Pistachio Pancakes with Lavender Passionfruit Syrup.
Course: Breakfast, Dessert, Main Course, Snack
Cuisine: American, Syrian
Keyword: lavender, lemon, pancake, passionfruit, pistachio, ricotta
I promise they are not hard, and you actually freeze the stuffed pancakes for an easy breakfast when having guests.
- 1 cup whole milk ricotta cheese
- zest of 1 lemon
- 2 teaspoons vanilla extract
- In a small sauce pan, combine the honey and butter. Bring to a low boil and then reduce the heat to low, simmer 5 minutes or until slightly thickened. Remove from the heat and add the vanilla and lavender. Now take the passionfruit and slice it in half. Scoop out the flesh and stir it into the syrup. Pour the syrup into a jar. Can be stored in the fridge for up to 1 week.
- Combine the flour, baking soda, baking powder, salt and sugar in a large mixing bowl. Add the eggs, vanilla, milk and water. Stir until the batter is smooth and there are no lumps.
- To making the filling, combine the ricotta, lemon zest and vanilla in a bowl, mix until combined.
- Heat a large skillet or griddle over medium heat. Grease with butter or cooking spray.
- Once the griddle is hot, add 1 tablespoon of batter at a time, onto the griddle. Shape the batter into 3-inch-wide circle pancake, similar to a thin crepe. Cook on one side only, when bubbles just begin to appear on the pancakes surface, remove the pancake. Lay the pancakes cooked side down on a baking sheet and keep them covered with a clean towel while you make the rest of the pancakes. Try to work quickly, as you do not want the pancakes to dry out.
- Place about 1 teaspoon of the ricotta mixture in the uncooked center of each pancake. Fold the pancake in half and pinch the sides firmly closed with your fingertips. Fill the pancakes as quickly as possible so they do not dry out. (At this point, you can freeze pancakes for a later time if you prefer.)
- Heat a large skillet over medium heat and add butter or oil so that there is about 1/2 inch of oil or butter in the skillet. Add the pancakes and fry for 2-3 minutes per sides or until lightly golden and crisp. Coat the fried pancakes in the passionfruit syrup. Dip the point of each pancake into the pistachio nuts. Serve warm with fresh fruit and any remaining syrup.
*Adapted from [The Kosher Scene | https://kosherscene.wordpress.com/2012/05/23/ataiyef-syrian-blintzes/].
But really, make these for you moma and then enjoy a nice breakfast with her. Really, do this.