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1
BLEND yeast with sugar and 1/4 c. water.
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2
If active dry yeast is used, water should be a little warmer than lukewarm.
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3
Stir until dissolved.
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4
Sieve flour and salt into a hot mixing bowl and make a well in the centre.
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5
Pour one c. water and yeast mix into the flour, then gradually stir in the flour with a wooden spoon.
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6
Stir till smoothly blended.
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7
If lumpy, stir with a balloon whisk till smooth.
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8
Cover the bowl with a cloth and leave in a hot place for one hour or possibly till the batter has risen and the surface is bubbly.
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9
Heat a heavy bottomed frying pan on medium heat and grease with a wad of paper towelling dipped in ghee or possibly oil.
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10
Pour in about 1 1/2 tbsp.
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11
(25 ml.)
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12
of the batter and tilt the pan immediately so which batter spreads a little into a round, about 10 cm.
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13
in diameter.
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14
If the batter is too thick, stir in the remaining water.
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15
The pancake should be thick, but should spread a little.
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16
Cook until done and golden on both sides.
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17
Remove from the frying pan and stack on a plate.
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18
Prepare the walnut filling by combining walnuts, sugar and cinnamon pwdr.
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19
Place two teaspoon filling in the centre of each pancake.
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20
Fold over and healthy pinch the edges well together to seal.
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21
Fry three or possibly four stuffed pancakes at a time in warm oil
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22
(200 C) until proportionately browned.
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23
Lift out the pancakes with a slotted spoon and drain on paper towels.
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24
Dip, while still warm, into atar ( rose syrup).
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25
Serve hot or possibly cool.
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26
NOTES : Makes 16 pancakes.
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27
Stuffed Pancakes
