Qatayef Asafiri (Mini Pancakes)

Ingredients

• 1 cup All-Purpose Flour
• 1/4 cup Semolina
• 1 teaspoon Baking Powder
• 1 tablespoon Sugar
• 1 cup Milk
• 1 teaspoon Orange Blossom Water
• 2 tablespoons Vegetable Oil
• 1 cup Ricotta Cheese
• 2 tablespoons Powdered Sugar
• 1 teaspoon Rose Water
• 1 cup Sugar
• 1/2 cup Water
• 1 teaspoon Lemon Juice

Instructions

1. 1In a medium bowl, whisk together the 1 cup All-Purpose Flour, 1/4 cup Semolina, 1 teaspoon Baking Powder, and 1 tablespoon Sugar. Add the 1 cup Milk and 1 teaspoon Orange Blossom Water. Mix with a whisk until the batter is completely smooth. Let the batter rest for 15 minutes to allow it to thicken slightly.
2. 2Heat a lightly oiled 10-inch non-stick skillet or griddle over medium heat, about 325°F (160°C). Once the pan is hot, pour about 2 tablespoons of batter per pancake onto the hot surface to create small circles. Cook for 2-3 minutes, or until you see bubbles forming all over the surface and the bottom is lightly golden brown. Do not flip the pancakes; cook only one side.
3. 3While the pancakes are cooking, prepare the filling. In a separate small bowl, combine the 1 cup Ricotta Cheese, 2 tablespoons Powdered Sugar, and 1 teaspoon Rose Water. Stir until the filling is smooth and well combined.
4. 4Once the pancakes are cooked on one side and have rested for a moment, carefully spoon about 1 tablespoon of the ricotta cheese mixture onto the center of the uncooked side of each pancake. Fold the pancake in half to enclose the filling, creating a half-moon shape. Gently press the edges to seal.
5. 5In a small saucepan, combine the 1 cup Sugar, 1/2 cup Water, and 1 teaspoon Lemon Juice. Bring to a simmer over medium heat, about 350°F (175°C), stirring until the sugar dissolves. Let it simmer for 5-7 minutes, or until the syrup has slightly thickened. Remove from heat.
6. 6Add the 2 tablespoons Vegetable Oil to a clean skillet and heat over medium-high heat, about 375°F (190°C). Carefully place the filled pancakes into the hot oil, being careful not to overcrowd the pan. Fry for 1-2 minutes per side, or until both sides are golden brown and crispy.
7. 7Remove the fried pancakes from the oil and immediately place them into the prepared syrup. Let them soak for 1 minute, ensuring they are well coated. Remove from the syrup and place on a serving plate. Serve warm.

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