Ataif Arab Filled Pancakes

Extremely sweet, rich, and delicious sweets for anyone who loves baklava and pancakes.

Dissolve yeast in sugar and 1 / 2 cup of water.

Let it froth for 10 minutes.

Put the flour in a large bowl.

Add the yeast mixture and remaining water gradually.

Beat vigorously into a creamy lump-free batter.

Cover the bowl with plastic wrap and leave in a warm place for an hour.

To make the syrup , bring the water to a boil with sugar and lemon juice.

Simmer for 10 minutes.

Stir in the rose water and simmer for a few more seconds.

Allow to cool.

Heat an oiled skillet until it is very hot.

Reduce the heat to medium.

Pour a half ladle of batter into the skillet , allowing it to spread.

Fry only one side of the pancake.

When little holes appear , lift them out and set them on a platter to be stuffed.

Put a heaping tablespoon of stuffing in the middle of each pancake.

Fold in half and pinch the edges tightly to allow no filling to escape.

Deep fry a few at a time in medium hot oil about 1 inch deep.

Remove when they turn pale brown.

Drain on paper towels.

Dip , while.

active dry yeast, water, sugar, all-purpose flour, lemon juice, rose water, vegetable oil, walnuts, ground cinnamon