Walnut-Filled Fried Pancakes Soaked in Scented Syrup

What you need

• 150 g (1 cup) all-purpose flour
• 75 g (1/2 cup) fine semolina
• 1 tbsp caster sugar
• 1 tsp baking powder
• 1/2 tsp instant yeast
• 1/4 tsp salt
• 350 ml (1 1/2 cups) warm water
• 120 g (1 cup) walnuts, coarsely chopped
• 2 tbsp powdered sugar
• 1 tsp ground cinnamon
• 600 ml (2 1/2 cups) neutral oil, for deep frying
• 250 g (1 1/4 cups) granulated sugar
• 200 ml (3/4 cup) water for the syrup
• 1 tsp lemon juice
• 1 tsp orange blossom water
• 30 g (1/4 cup) unsalted pistachios, finely chopped

Method

Restated from the original video

1. 1

   Make the syrup first. Stir the granulated sugar and syrup water in a saucepan over medium heat until the sugar dissolves, then bring to a boil.

2. 2

   Simmer for 8-10 min, until the syrup lightly coats the back of a spoon. Stir in the lemon juice and orange blossom water, simmer 1 min more and let it cool completely.

3. 3

   Whisk the flour, semolina, caster sugar, baking powder, yeast and salt in a bowl.

4. 4

   Pour in the warm water, whisking until smooth. The batter should be as thin as crepe batter. Cover and rest for 30 min, until bubbly.

5. 5

   Mix the walnuts, powdered sugar and cinnamon for the filling.

6. 6

   Heat a nonstick pan over medium heat, without oil. Pour in 2 tbsp batter per pancake so each spreads to about 8 cm (3 in), cooking 3 or 4 at a time.

7. 7

   Cook one side only for 2-3 min, until the surface is covered in bubbles and no longer wet. Move the pancakes, cooked side down, to a clean towel and cover with a second towel. Repeat to make about 16.

8. 8

   Put 1 heaped tbsp of filling on the uncooked, sticky side of a pancake. Fold it in half and pinch the curved edge firmly shut to make a half-moon.

9. 9

   Heat the oil to 175 °C (350 °F) in a deep, wide pan. Fry the qatayef in batches for about 2 min per side, until golden and crisp. Drain on paper towels.

10. 10

    Dip each hot qatayef in the cooled syrup for a few seconds, then lift out and let it drain.

11. 11

    Arrange on a plate, scatter the pistachios over and serve warm or at room temperature.

Imported from cookingorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.