Middle Eastern Pancakes Ataif

• 2 eggs
• 1 egg yolk
• 12 cup sugar
• 2 teaspoons grated lemon zest (outside rind)
• 34 cup ground walnuts
• 3 tablespoons all-purpose flour
• 3 tablespoons brandy
• 2 ounces melted butter
• 1 cup honey, thinned with
• 14 cup hot water
• 1 cup chopped walnuts
• cinnamon
• double Devon cream or stiffly whipped cream or kaymak cream

1. Beat eggs and yolk in bowl.
2. Add sugar and beat until well blended.
3. Add lemon zest, ground walnuts, flour and brandy.
4. Mix until smooth.
5. Add 2 oz.
6. melted butter.
7. Mix lightly.
8. Melt 1 teaspoons butter in non-stick pan.
9. Add 2 Tablespoons batter.
10. Bake until done on one side; flip and finish other side.
11. As each pancake is done, immerse in honey-water mixture.
12. Remove onto serving plate, sprinkle with chopped walnuts and sprinkle on cinnamon.
13. Let cool two minutes.
14. Top with cream.
15. Serves 4.
16. Pancakes of the World.

eggs, egg yolk, sugar, lemon zest, ground walnuts, allpurpose, brandy, butter, honey, water, walnuts, cinnamon, cream

Taken from www.food.com/recipe/middle-eastern-pancakes-ataif-158221 (may not work)