1 hour 30 minutes
Make the syrup:
In a sauce pan over medium heat, add syrup ingredients, stir a little then let it boil.
When it boils, reduce heat and simmer for 10-15 minutes.
Turn heat off and let it cool down to room temperature, it will thicken as it cools down.
Make the batter:
In a deep bowl, combine first 6 ingredients, add water and mix well. (Note1)
Cover and let it set for 30 minutes.
Stir the batter a bit to check consistency if it is too thick then add a tablespoon of water. Batter should be thinner than pancake and not lumpy. (Note2)
Cook the pancakes:
Heat a griddle or a pan and scoop about 2 Tablespoons of the batter.
The batter will bubble at the surface and cooks, do not flip
When the surface is longer wet remove and it is golden brown, remove from heat. (Note3)
Arrange qatayef bubble side up on a baking sheet and cover with a towel. Set aside until you are finished with the rest of the batter.
Continue until you finish all the batter.
Fill the pancakes:
Hold the pancakes bubble side up, fill with little over a teaspoon of the nut mixture. Do not overfill as it will not close or tear and crack.
Fold pancakes in half and pinch the sides to firmly close. (Note4).
Frying the pancakes:
Heat oil for deep frying over medium heat.
For a crispy golden qatayef, fry for like 3 minutes on each side until they are dark golden brown. If you want a softer qatayef, fry them until they are just light golden brown.
Take them out of oil place on a paper towel for 5-15 seconds then quickly dip them in the cooled syrup while they are still hot. Toss to cover with syrup.
Take qatayef out and let them drip in a colander. The more you leave qatayef in the syrup, the more syrup it will soak and then it will become softer.
How to make
2 cups (240 g) all purpose flour.
1 tsp (3g) dry yeast.
1 Tablespoon (14g) sugar.
1/2 teaspoon (1g) baking powder.
1 Tablespoon (6g) dry powdered milk.
A pinch of salt.
1 3/4 (420 mL) cups of warm water.
Oil for deep frying.