{Ramadan Special} - Guest Post: Egyptian Filled Pancakes from Ola of Dr.Ola's Kitchen

• ½ cup warm Milk (you might need more if the batter is thick)
• 1 Teaspoon Yeast
• 1 Teaspoon Sugar
• 1½ cup Flour
• 2 Tablespoons Semolina
• 1 Teaspoon Baking powder

The Filling:

• Roasted nuts of your Choice (nearly 1-1 ½ cup)
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon (optional)

The Sugar Syrup:

• 1½ cup Sugar
• 1 1/2  Cup Water
• few drops of Lemon juice
• 1 Teaspoon Vanilla
• Oil for Frying

• Mix the Batter ingredients in a Bowl & leave it to rest for 20-30 minutes in a warm place (The batter should be more liquidy).
• In a non-stick pan over medium -high heat , add a drop of Oil & pour the Pancake batter nearly 5 cm in diameter (or more ,as you like ) & fry on one side only ,for nearly 2 minutes ,until you see bubbles on top & till it gets golden brown below. Repeat till you finish the batter.

• Remove Pancakes & set them aside to cool, but make sure you keep them in a clean towel, so as not to dry.

• Prepare you nuts mixture, by mixing all ingredients.

• Mix Sugar & water in a Saucepan over high heat, when they start boiling, add the lemon drops & vanilla & leave to simmer for 2-3 minutes, and then turn off the heat & leave to cool.
• Start filling you pancakes in the middle of the top side of “Atayef” without reaching the edges. Start closing the edged by sticking them together.

• Fry “Atayef” in oil till they get golden brown & crispy on each side.
• Remove from oil & drain then add them to the sugar syrup for 1 minute, then remove from syrup & drain.
• Enjoy with a cup of tea or coffee.