Qatayef is the star dessert in Egypt during the month of Ramadan.

المكونات 1 و ربع كوب ماء حسب الاحتياج /ملعقة صغيره خميره. /كوب دقيق /ربع كوب سميد /ملعقة بكينج بودر /ملعقة كبيرة سكر /ملعقة صغيرة فانيليا غامقة سائلة ( اختياري). /
((لقرمشه مضاعفه ممكن اضافه ملعقه صغيره نشا او ملعقه صغيره دقيق ارز )). /
((ملحوظه. ))
ماتحمروهاش من تحت اووي عشان لسه هتتحمر في الزيت لاااااازم تطلع فاتحه عشان تاخد وقتها في الزيت وتطلع مقرمشه 👌🏼
الطريقه هنخلط المكونات كلها مع بعض ونسيبها تريح ١٠ دقايق
وفي طاسه علي نار فوق المتوسط نشكلها ولما الفقاعات اللي فوق تنشف نطلعها علي فوطه ونغطيها





Ingredients
1 cup flour
1/4 cup semolina flour
1 teaspoon yeast
1 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 1\2 cups of water

Instructions:
Combine all the batter ingredients in a deep bowl, cover and let it rise and bubble for like 10 minutes.
Note: 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.
Scoop the batter on a non-stick skillet or a hot griddle. You'll notice bubbles forming on the surface. Once the surface is no longer wet this means it id one. Do not flip them. Place on a flat surface, do not stack them up until they have cooled down to room temperature., and cover with a clean kitchen towel until you are done with the whole batch.

When you are done and the pancakes have cooled down, stuff your pancakes with you filling with your favorite nuts or ricotta cheese and press ends to seal.

Heat oil in a frying pan and fry the qatayef to your perfection. I like mine crunchy so I fry them to dark golden brown color.

Take the fried qatayef out of the oil, place on a paper towel for just 15 seconds then dunk them in the simple syrup. We want them to be placed in the syrup while they are still hot. Toss to cover then take them out leaving them to drip the excess syrup.