Ethiopian Atayef-Inspired Honey and Cardamom Semolina Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light, spongy semolina pancakes infused with cardamom and drizzled with honey, blending Ethiopian flavors with Middle Eastern dessert style. This Ethiopian-inspired recipe, ready in about 75 minutes, layers semolina flour, all-purpose flour, active dry yeast into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 60 min Cook: 15 min Serves 6 Ethiopian cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a mixing bowl, combine 1 cup semolina flour, 1/2 cup all-purpose flour, 1 tsp active dry yeast, 2 tbsp sugar, 1/2 tsp ground cardamom, and 1/4 tsp salt.
  2. Step 2: Gradually whisk in 1 1/4 cups warm water until smooth. Cover the bowl and let the batter rest at room temperature for 45 minutes to 1 hour until bubbles appear and batter is slightly risen.
  3. Step 3: Heat a non-stick skillet over medium heat. Pour 1/4 cup batter into the pan forming a 4-inch round pancake. Cook only on one side for about 2-3 minutes until bubbles form on the surface and the pancake looks set but not dry. Remove and repeat with remaining batter.
  4. Step 4: Arrange cooked pancakes on a plate and brush each generously with 2 tbsp melted unsalted butter.
  5. Step 5: Drizzle 1/3 cup honey evenly over the pancakes before serving warm as a fragrant Ethiopian-inspired dessert or breakfast.

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