Dairy-Free Egyptian Qatayef Asafiri (Mini Pancakes) with Walnut Filling

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 0.25 cup Semolina, 2 tablespoons Sugar, 1 teaspoon Baking Powder, 0.5 teaspoon Dry Yeast, and 1.5 cups Warm Water. Blend on medium speed for 1 minute, or until the batter is completely smooth.
2. 2Cover the blender and let the batter rest at room temperature for 30 minutes. This resting period allows the yeast to activate and create bubbles, which will make the pancakes fluffy.
3. 3While the batter is resting, prepare the filling. In a small bowl, mix together the 0.5 cup chopped Walnuts, 2 tablespoons Sugar, and 0.5 teaspoon Cinnamon until well combined.
4. 4Place an approximately 25 cm non-stick skillet or griddle over medium heat. Add 1 teaspoon of the 2 tablespoons Vegetable Oil to the skillet and spread it evenly. Heat the skillet until a drop of water sizzles immediately, approximately 175°C.
5. 5Pour small circles of batter onto the hot skillet, aiming for about 5-7.5 cm in diameter. Cook for 1 to 2 minutes, or until small bubbles appear on the surface and the bottom of the pancake is lightly golden brown. Do not flip the pancakes.
6. 6Carefully remove the cooked pancakes from the skillet and place them on a plate. Repeat with the remaining batter, adding a little more of the remaining 1 tablespoon Vegetable Oil to the skillet if needed between batches. Let the pancakes cool slightly for 2-3 minutes.
7. 7Spoon about 1 teaspoon of the walnut filling mixture onto the center of each pancake. Fold each pancake in half to create a semi-circle, gently pinching the edges together to seal the filling inside, but leave a small opening at the curved edge.
8. 8Serve the Qatayef Asafiri immediately.

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