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

Ingredients

• 1 cup All-Purpose Flour
• 0.25 cup Semolina
• 2 tablespoons Sugar
• 1 teaspoon Baking Powder
• 0.5 teaspoon Dry Yeast
• 1.5 cups Warm Water
• 0.5 cup Walnuts (chopped)
• 2 tablespoons Sugar (for filling)
• 0.5 teaspoon Cinnamon
• 2 tablespoons Vegetable Oil (for cooking)

Instructions

1. 1In a blender, combine flour, semolina, sugar, baking powder, yeast, and warm water.
2. 2Blend until smooth. Let the batter rest for 30 minutes.
3. 3While the batter rests, prepare the filling by mixing together chopped walnuts, sugar, and cinnamon.
4. 4Heat a lightly oiled griddle or skillet over medium heat.
5. 5Pour small circles of batter onto the hot griddle, about 2-3 inches in diameter.
6. 6Cook until bubbles form on the surface and the bottom is lightly golden brown. Do not flip.
7. 7Remove from heat and let cool slightly.
8. 8Spoon a small amount of walnut filling onto the center of each pancake.
9. 9Fold the pancake in half, pinching the edges to seal the filling inside, leaving a small opening at one end.
10. 10Serve immediately.

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