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1
For the batter, dissolve the yeast with the sugar in about 1/2 cup of the warm water.
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2
Let it stand for 10 minutes, or until it froths.
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3
Put the flour into a large bowl.
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4
Add the yeast mixture and the remaining water gradually, beating vigorously, to make a creamy, lump-free batter.
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5
Cover the bowl with plastic wrap and leave in a warm place for about 2 hours, until the batter rises and becomes bubbly and elastic.
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6
To make the syrup, bring the sugar and water to the boil in a pan with the lemon juice and simmer for 5 to 8 minutes, until it is thick enough to coat the back of a spoon.
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7
Then stir in the orange blossom or rose water and simmer for a few seconds more.
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8
Allow to cool; then chill in the refrigerator.
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9
For the filling, mix together the walnuts, sugar, and rose water.
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10
When the batter is ready, beat it again vigorously.
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11
Using a piece of paper towel, rub a nonstick frying pan with oil, ensuring it is thoroughly greased with a very thin film of oil.
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12
Heat the frying pan until it is very hot, then reduce the heat and keep it at medium.
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13
In batches of 3, pour one-third of a ladle (about 2 tablespoons) of batter into the pan.
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14
Spread the batter a little with the back of a fork (it does not spread by itself) so that it becomes a round, 3 1/2 to 4 inches in diameter, or an oval.
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15
Cook one side of the pancake only.
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16
The other side must remain uncooked and moist so that its edges will stick together.
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17
When the pancakes lose their whiteness and tiny holes appear, and as they become detached from the pan, lift them out and pile them up on a plate.
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18
Continue with the rest of the batter and filling.
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19
Put a tablespoon of filling in the middle of each pancake, on the uncooked side.
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20
Fold the pancake in half over the filling to make a half-moon shape, and close the pastries by pinching the edges very firmly together to seal them.
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21
Working in batches, deep-fry the pancakes very briefly in sizzling but not too hot oil, turning them over once, until they just begin to color.
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22
(They become hard if they are fried too long.)
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23
Then lift them out with a slotted spoon and drain on paper towels.
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24
Dip them, while still hot, on both sides in the syrup so they absorb some, and transfer to a serving plate.
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25
Serve them warm or cold.
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26
Pour any remaining syrup into a bowl and offer extra to those who have a sweet tooth.
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27
Instead of deep-frying the pancakes, you can bake them.
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28
Arrange them on an oiled baking dish, brush them with oil or melted butter, and bake them in an oven preheated to 400F for 15 to 20 minutes.
