INGREDIENTS

INSTRUCTIONS

FOR THE WALNUT FILLING
FOR THE SERVING
BLEND yeast with sugar and 1/4 cup water. If active dry yeast is used,
water should be a little warmer than lukewarm. Stir till dissolved.
Sieve flour and salt into a warm mixing bowl and make a well in the
centre. Pour one cup water and yeast mixture into the flour, then
gradually stir in the flour with a wooden spoon. Stir until smoothly
blended. If lumpy, stir with a balloon whisk until smooth. Cover the
bowl with a cloth and leave in a warm place for one hour or until the
batter has risen and the surface is bubbly. Heat a heavy bottomed
frying pan on medium heat and grease with a wad of paper towelling
dipped in ghee or oil. Pour in about 1 1/2 tbsp. (25 ml.) of the
batter and tilt the pan immediately so that batter spreads a little
into a round, about 10 cm. in diameter. If the batter is too thick,
stir in the remaining water. The pancake should be thick, but should
spread a little.
Cook till done and golden brown on both sides. Remove from the frying
pan and stack on a plate. Prepare the walnut filling by combining
walnuts, sugar and cinnamon powder. Place two tsp. filling in the
centre of each pancake. Fold over and pinch the edges well together
to seal. Fry three or four stuffed pancakes at a time in hot oil
(200o C) till evenly browned. Lift out the pancakes with a slotted
spoon and drain on paper towels. Dip, while still hot, into atar (
rose syrup). Serve warm or cold.
Converted by MC_Buster.
NOTES : Makes 16 pancakes. Stuffed Pancakes
Converted by MM_Buster v2.0l.

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