Little Birds in My Kitchen
Let me tell you about Qatayef Asafiri. That means “Little Birds.” They are tiny stuffed pancakes. I learned to make them from a friend long ago. We laughed so much that first time. I still laugh at that.
They are a special treat during Ramadan. Families make them to share after sunset. It is a tradition of sweetness and care. That matters. Food is how we show love without words.
The Secret is in the Batter
Do not be scared by the list. It is simple. You mix the dry things. Then you mix the wet things. Combine them and let it rest. This waiting time is important. It makes the pancakes fluffy and light.
The batter smells like flowers and spice. Doesn’t that smell amazing? Rose water and orange blossom water are the magic. Fun fact: These waters are made from soaking flower petals. They make food taste like a garden.
Cooking the Perfect Pancake
You only cook them on one side. That is the trick. Look for lots of little bubbles on top. The bottom should be golden. Then they are done. No flipping.
This makes a perfect pocket for the filling. It is like a little boat. Have you ever cooked something that only needed one flip? Tell me about it. My first pancake is always a test. I do not mind. It lets me get the heat just right.
A Sweet, Creamy Surprise
The filling is creamy mascarpone cheese. You mix it with honey and those flower waters. Then you pipe it inside the little pancake. It feels like you are a baker in a fancy shop.
You pinch the edges to make a little bird shape. Leave a small opening for the filling. Then you dip the creamy end into chopped pistachios. The crunch and cream together are wonderful. This matters because textures make food fun. Soft, creamy, and crunchy all in one bite.
Your Turn to Make Memories
This recipe makes many little birds. They are for sharing. Put them on a big plate. Drizzle them with more honey. Watch them disappear.
What is a special food your family makes for holidays? I would love to hear. Making food together creates the best memories. That is the heart of my kitchen. Would you try the flower waters, or use a different flavor? Let me know what you think.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 cup (5 ounces/142 grams) | For the pancake batter |
| Semolina flour | ½ cup plus 1 tbsp (3 ounces/85 grams) | For the pancake batter |
| Ground cinnamon | 1 teaspoon | For the pancake batter |
| Ground mahlab | 1 teaspoon | For the pancake batter |
| Baking powder | 1 teaspoon | For the pancake batter |
| Baking soda | ¼ teaspoon | For the pancake batter |
| Table salt | ½ teaspoon | For the pancake batter |
| Ground anise seeds | ½ teaspoon | For the pancake batter |
| Whole milk | 2 cups | For the pancake batter |
| Honey | ¼ cup | For the pancake batter |
| Plain whole-milk yogurt | 1 tablespoon | For the pancake batter |
| Rose water | 1 tablespoon | For the pancake batter |
| Orange blossom water | 1 tablespoon | For the pancake batter |
| Vegetable oil | ½ teaspoon | For cooking pancakes |
| Mascarpone | 16 ounces (454 grams/2 cups) | For the filling |
| Whole milk | ¼ cup | For the filling |
| Honey | ½ cup, divided | ¼ cup for filling, ¼ cup for drizzling |
| Rose water | 2 tablespoons | For the filling |
| Orange blossom water | 1 tablespoon | For the filling |
| Ground cinnamon | ½ teaspoon | For the filling |
| Ground mahlab | ½ teaspoon | For the filling |
| Table salt | ¼ teaspoon | For the filling |
| Shelled pistachios, chopped fine | ¼ cup | For coating the filled pancakes |
Little Bird Pancakes with a Sweet Secret
Hello, my dear. Come sit at the table. Let me tell you about my Little Bird Pancakes. They are called Qatayef Asafiri. Doesn’t that sound magical? I learned this from a friend long ago. Her kitchen always smelled of orange blossoms. I still smile thinking of it.
We make tiny, fluffy pancakes. We do not flip them. Only one side gets golden and lovely. Then we fold them like little pockets. We fill them with sweet, creamy cheese. It is like giving each pancake a wonderful secret. The final touch is a dip in chopped pistachios. It adds the perfect little crunch.
Are you ready to make some magic? Here is how we do it, step by step.
Step 1: The Batter
First, we make the batter. Whisk all the dry things in one bowl. The flour, semolina, and spices. In another bowl, whisk the wet things. The milk, honey, and flower waters. Now, mix them together until smooth. Let the batter rest for 30 minutes. This makes the pancakes extra tender. (A hard-learned tip: Letting the batter rest is not optional. It makes all the difference!)
Step 2: The Sweet Filling
Next, make the sweet filling. Stir the mascarpone cheese with milk, honey, and spices. It will become smooth and fragrant. Put this mixture into a pastry bag. No bag? A plastic bag with a corner snipped off works fine. Pop it in the fridge to firm up. This makes filling the birds much easier later.
Step 3: Cooking the Pancakes
Time to cook the pancakes. Heat your skillet well over low heat first. This prevents sticking. Test the heat with a spoonful of batter. Cook it for two minutes. Look for lots of tiny bubbles on top. The bottom should be golden. What do you look for to know the pancake is ready to come off the heat? Share below!
Step 4: Shaping the Birds
Spoon more batter to make three pancakes at a time. Do not crowd the pan. Watch for those bubbles again. The top will look dry, not shiny. This is the key. Do not flip them. Just slide them onto a tray, golden side up. Cover them with parchment paper to keep them soft.
Step 5: Filling & Finishing
Now, the fun part. Fold a pancake in half, golden side out. Pinch the edges to seal, but leave a little opening. Pipe the creamy filling inside. Then, dip the creamy opening into chopped pistachios. It looks like a little bird with a nutty beak. I still laugh at that. Arrange all your little birds on a platter. Drizzle them with the last of the honey. Then, they are ready to fly to the table.
Cook Time: About 30 minutes
Total Time: 2 hours (includes resting)
Yield: Serves 8 to 10 happy people
Category: Dessert, Sweet Treat
Three Fun Twists on Our Little Birds
Once you know the basic recipe, you can play. Here are three ways to make these little birds your own. Which one sounds best to you?
- The Chocolate Dream: Add a teaspoon of cocoa powder to the batter. Fill them with chocolate-hazelnut spread mixed with mascarpone.
- The Berry Burst: Fold a few fresh raspberries into the mascarpone filling. Dip the opening in crushed freeze-dried strawberries instead of pistachios.
- The Citrus Sunshine: Use lemon zest in the batter instead of anise. Fill with lemon curd lightened with a little whipped cream.
Which one would you try first? Comment below!
Serving Your Flock with Style
These treats are perfect for sharing. Arrange them on a big, colorful platter. Drizzle extra honey in zig-zags over the top. Scatter a few whole pistachios and edible rose petals around. Doesn’t that look amazing? For a simpler treat, serve them in a basket lined with a linen napkin.
What to drink? For a grown-up pairing, a glass of sweet Moscato wine is lovely. For everyone, a pot of mint tea or a glass of cold rose lemonade is perfect. The flower notes match so well. Which would you choose tonight?
Keeping Your Little Birds Happy
These little pancake birds are best eaten fresh. But I know life gets busy. You can store them in the fridge for a day. Just cover the platter tightly.
I do not recommend freezing them. The filling can get grainy. The delicate pancakes lose their lovely texture. Trust me, I learned this the hard way once.
I made a double batch for a big family party. The freezer seemed like a smart idea. But the thawed treats were just not the same.
Batch cooking the pancakes ahead is a great trick. Cook and stack them between parchment paper. Seal them in a container and refrigerate for up to 12 hours.
Fill them with the sweet cheese just before serving. This keeps everything tasting bright and perfect. Preparing parts ahead makes a special dessert feel easy.
Have you ever tried storing it this way? Share below!
Fixing Common Little Bird Troubles
First, your pancake might not bubble properly. This means your skillet is not hot enough. Let it heat fully over medium heat for a few minutes.
I remember when my first pancake was pale and raw. I was too impatient. Letting the pan heat makes all the difference.
Second, the filling can be too stiff to pipe. If your mascarpone mixture is firm, stir in one more tablespoon of milk. It should be smooth and creamy.
Third, the pancake edges might not pinch shut. This happens if they cool too much. Work with them while they are still warm and pliable.
Getting the heat right builds your cooking confidence. A creamy filling makes each bite heavenly. These small fixes protect your hard work and the wonderful flavor.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Try a gluten-free all-purpose flour blend. Replace the semolina with more of that blend.
Q: Can I make anything ahead? A: Yes! The batter rests for 30 minutes. You can also make the filling 12 hours early.
Q: I don’t have mahlab or anise. A: That’s okay. Just use a bit more cinnamon. The floral waters are the real stars here.
Q: Can I make a smaller batch? A: Absolutely. Just halve all the ingredients. You will still have plenty to share.
Q: Any optional tips? A: A tiny pinch of cardamom in the filling is lovely. *Fun fact: These are often served during Ramadan.*
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these sweet Little Birds. They hold a special place in my heart. Sharing food is how we share love.
I would be so delighted to hear about your adventure. Tell me about your family’s faces when they try one. Your stories are my favorite thing to read.
Have you tried this recipe? give experience on Comment
Happy cooking!
—Grace Ellington.
Stuffed Mini Pancake Bird Delights
Description
Qatayef Asafiri (Little Birds) – Sweet, fragrant mini pancakes stuffed with a mascarpone and honey filling, dipped in pistachios.
Ingredients
16 ounces (454 grams/2 cups) mascarpone
¼ cup whole milk
½ cup honey, divided
2 tablespoons rose water
1 tablespoon orange blossom water
½ teaspoon ground cinnamon
½ teaspoon ground mahlab
¼ teaspoon table salt
¼ cup shelled pistachios, chopped fine
Instructions
- For the pancakes: Whisk flour, semolina, cinnamon, mahlab, baking powder, baking soda, salt, and anise seeds together in medium bowl. In second bowl, whisk milk, honey, yogurt, rose water, and orange blossom water until smooth. Add milk mixture to flour mixture and whisk until smooth. Let batter stand, covered, for 30 minutes.
- For the filling: Fit pastry bag with ½-inch round tip. Stir mascarpone, milk, ¼ cup honey, rose water, orange blossom water, cinnamon, mahlab, and salt in medium bowl until combined. Transfer filling to pastry bag and refrigerate until needed. (Filling can be refrigerated for up to 12 hours.)
- Heat oil in 12-inch nonstick skillet over low heat for at least 5 minutes. Line rimmed baking sheet with parchment paper. Using paper towel, wipe out skillet. Increase heat to medium and let skillet heat for 1 minute. Test heat of skillet by placing 2 tablespoons of batter in center and cook for 2 minutes. If entire surface of pancake is covered with small bubbles, top is no longer raw or shiny, and bottom is golden brown, skillet is properly heated. If top is raw and shiny after 2 minutes or bottom is too dark, adjust heat accordingly and retest.
- Spoon 2 tablespoons (or use #40 portion scoop) of batter into skillet in 3 places, leaving space between each pancake. Cook until entire surface is covered with small bubbles, top is no longer raw or shiny, and bottom is golden brown, 2 minutes. Do not flip pancakes.
- Transfer pancakes, browned side up, to prepared baking sheet without overlapping. Cover with another piece of parchment to keep them moist. Repeat with remaining batter, placing cooked pancakes side by side on baking sheet and stacking between layers of parchment. You should have 26 to 30 pancakes. (Cooled pancakes can be wrapped tightly with plastic wrap and refrigerated for up to 12 hours.)
- To fill: Place pistachios in small, shallow bowl. With browned side facing out, fold 1 pancake in half and pinch edges together to seal, leaving quarter of pancake open for filling. Insert pastry tip about 1 inch into opening and squeeze gently until mascarpone mixture fills cavity and starts to appear around opening, about 2 tablespoons per pancake. Dip exposed mascarpone into pistachios. Place filled pancake on serving platter. Repeat to make 24 filled pancakes. Drizzle pancakes with remaining ¼ cup honey and serve.
Notes
- For a lighter version, you can substitute ricotta for half of the mascarpone. Ensure the skillet is properly heated before cooking the pancakes to achieve the right texture without flipping.