Ingredients
-
Batter
1 1/2 teaspoons active dry yeast
1 1/2 cups lukewarm water
1 teaspoon sugar
1 1/3 cups all-purpose flour
Syrup
2 1/2 cups sugar
1 1/4 cups water
1 tablespoon lemon juice
1 -2 tablespoon rose water
vegetable oil
Stuffing
2 cups coarsely chopped walnuts
4 tablespoons sugar
2 teaspoons ground cinnamon
Preparation
-
Dissolve yeast in sugar and 1/2 cup of water. let it froth for 10 minutes.
Put the flour in a large bowl. Add the yeast mixture and remaining water gradually.
Beat vigorously into a creamy lump-free batter.
Cover the bowl with plastic wrap and leave in a warm place for an hour.
To make the syrup, bring the water to a boil with sugar and lemon juice. Simmer for 10 minutes. Stir in the rose water and simmer for a few more seconds. Allow to cool.
Heat an oiled skillet until it is very hot. Reduce the heat to medium.
Pour a half ladle of batter into the skillet, allowing it to spread. fry only one side of the pancake. when little holes appear, lift them out and set them on a platter to be stuffed.
Put a heaping tablespoon of stuffing in the middle of each pancake. fold in half and pinch the edges tightly to allow no filling to escape.
Deep fry a few at a time in medium hot oil about 1 inch deep. Remove when they turn pale brown.
Drain on paper towels. Dip, while hot, in the syrup. pour the remaining syrup over the top of all of them and serve either hot or cold.
Leave a comment