Atayef Mehshi

Lebanese pancakes eating during festive occasions

Dissolve yeast and sugar in 1 / 2 c of warm water.

Cover lightly with a damp cloth and leave in a warm place for about 20 minutes , or until mixture begins to foam.

Warm a large mixing bowl by rinsing with hot water and drying thoroughly.

Sift flour into warmed bowl.

Make a depression in the center , pour in yeast mixture , and beat into flour.

Continue beating , gradually adding the remaining warm water until mixture is the consistency of pancake batter.

Cover mixture with a damp cloth and leave in a warm place for 1 hour , or until bubbly.

In a small bowl , prepare filling by mixing walnuts , sugar , and cinnamon.

Set aside.

Preheat oven to 375.

Place vegetable oil in a heavy skillet and swirl to coat evenly.

Heat pan over high heat.

Pour about 1 / 4 c batter into heated pan.

Tilt pan gently to even out batter , but keep pancake fairly thick and round.

Cook until it begins to bubble and comes awy easily from pan.

Cook only one side of pancake.

Use a spatula to remov.

dry yeast, sugar, warm water, all-purpose flour, vegetable oil, ground walnuts, cinnamon