Egyptian Qatayef Filled with Walnuts
Egyptian pancakes cooked on one side, filled with walnuts, folded into half-moons, and served with fragrant syrup. Makes about 30–40 pieces; the 10 servings and timings are estimates.
View recipeRecipes by category
Bread and doughs
Search by name or combine time, difficulty, dish type, cuisine and dietary preference.
KitchenPause
8Results
Korean Hotteok
Korean fermented-dough pancakes filled with brown sugar, cinnamon, walnuts, and pumpkin seeds, then pan-fried until golden. Makes 8 pieces, about 4 servings; times are approximate.
View recipe
Dadar gulung
Thin pandan crêpes filled with grated coconut and palm sugar, folded and rolled. Serves 4; timings are estimates.
View recipe
Ålandspannkaka (Åland pancake)
A thick, aromatic baked dessert made with semolina, milk, eggs, and cardamom. Makes 6 servings.
View recipe
Martabak manis
A thick, airy Indonesian sweet pancake, cooked without flipping and folded with butter, condensed milk, chocolate, and peanuts.
View recipe
Japanese Dorayaki with Anko
Two soft Japanese pancakes make each dorayaki, enclosing a filling of anko, a sweet azuki bean paste.
View recipe
Japanese Taiyaki Filled with Anko
Japanese fish-shaped sweets with a tender, golden batter and a sweet azuki bean paste filling.
View recipe
Simple Qatayef with Syrup
Porous qatayef pancakes, cooked on one side and served with ater syrup. This simple version is served without filling.
View recipe