Nutty Qatayif with the Betty Secret

Nutty Qatayif with the Betty Secret

Ingredients

Pancake Batter
  • Small check mark in a circle icon 1 bottle Betty Crocker™ Breakfast Pancake Buttermilk
  • Small check mark in a circle icon 1 cup (230ml) of cold water
  • Small check mark in a circle icon 2 cups vegetable oil (for cooking)
  • Small check mark in a circle icon 1 tablespoon butter
Filling
  • Small check mark in a circle icon 1/2 cup crusjed walnut
  • Small check mark in a circle icon 1 tablespoon sugar
  • Small check mark in a circle icon 1 teaspoon rose water
  • Small check mark in a circle icon 3 tablespoons crusjed pistachios for garnish
Sugar Syrop
  • Small check mark in a circle icon 2 cups sugar
  • Small check mark in a circle icon 1 cup of water
  • Small check mark in a circle icon 1 teaspoon of rose water
  • Small check mark in a circle icon Juice from 1/4 of a lemon
Utensils
  • Small check mark in a circle icon Frying Pan

Preparation

  1. Mix crushed walnuts with sugar and rose water in a bowl and set aside.
  2. Add 1 cup (230ml) of cold water to Betty Crocker™ Breakfast Pancake Buttermilk Bottle. Shake upside down for 90 seconds.
  3. Heat skillet to medium heat. Grease with butter, cooking spray, vegetable oil or shortening.
  4. Pour 1 tablespoon of the pancake batter on the skillet and spread thinly. Do not flip. Set aside to cool.
  5. Add one tbsp of the filling onto one side of the pancake. Fold over into 1/2 circle and press down with your finger tips on the edges to close.
  6. Heat the vegetable oil to 180°C. Fry each side until golden. Serve hot with sugar syrop.
  7. Sugar Syrop
    Bring sugar and water mixture to a boil. Add juice from the lemon and rose water. Set aside to cool.

Betty's Tips

  • Cook one side only until bubbles for and the top is slightly wet
  • Up the game by addomg chopped pistachios, cashews and hazelnut to the filling

Featured Products

Breakfast Pancake Buttermilk Mix – Just add water, shake and pour