Nutty Qatayif with the Betty Secret

Difficulty Level

Nutty Qatayif with the Betty Secret


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


  • Frying Pan

Instructions Hide Images

Mix crushed walnuts with sugar and rose water in a bowl and set aside.

Add 1 cup (230ml) of cold water to Betty Crocker™ Breakfast Pancake Buttermilk Bottle. Shake upside down for 90 seconds.

Heat skillet to medium heat. Grease with butter, cooking spray, vegetable oil or shortening.

Pour 1 tablespoon of the pancake batter on the skillet and spread thinly. Do not flip. Set aside to cool.

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.

Heat the vegetable oil to 180°C. Fry each side until golden. Serve hot with sugar syrop.

Sugar Syrop
Bring sugar and water mixture to a boil. Add juice from the lemon and rose water. Set aside to cool.

Expert Tips

(lamp icon) Cook one side only until bubbles for and the top is slightly wet

(lamp icon) Up the game by addomg chopped pistachios, cashews and hazelnut to the filling

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