Qatayef

Method

1. Make the syrup (atar) first so it has time to chill. Put 70 g of granulated sugar, 60 ml of water and 0.5 tsp of lemon juice in a small saucepan, stir over medium heat until the sugar dissolves, then simmer gently for 8 minutes until slightly syrupy and coating the back of a spoon. Off the heat, stir in 0.5 tsp of orange blossom water and leave to cool completely — the syrup must be cold when the hot pastries go in.
2. In a bowl whisk together 60 g of plain flour, 10 g of fine semolina, 0.5 tsp of instant yeast, 1 tsp of caster sugar, 0.25 tsp of baking powder and 1 pinch of salt. Pour in 140 ml of lukewarm water and whisk hard for 2 minutes to a lump-free batter the consistency of single cream. Cover with a cloth and leave in a warm place for 45 minutes, until the surface is covered in fine bubbles.
3. Heat a dry non-stick pan or flat griddle over medium heat — no oil at all. Pour a scant tablespoon of batter per pancake, letting it spread by itself into a round of about 8 cm. Cook on one side only for 1–2 minutes: the surface should lose its shine, go matt and hole-pocked, and the underside be pale gold. Do not turn them. Make 5 pancakes in total and stack them under a clean tea towel so the tops stay soft and sticky enough to seal.