• 1/2  cup warm water
• 1/2 tsp active dried yeast
• 1 tbsp sugar
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1 1/4 cup milk

1. In a large mixing bowl combine warm water with yeast and sugar. (Do not kill the yeast by pouring in hot water, it just needs to be warm) 
2. Set aside for 10 minutes. Then add milk.
3. In the meantime, combine the rest of the dry ingredients and whisk to combine.
   
4. Add the dry ingredients into the milk mixture gradually and whisk creating the pancake batter without lumps.
   
5. Set aside the batter for 15-20 minutes to give the yeast time to wake up.
   
6. Preheat a non-greased non-stick skillet over medium-high heat.
7. Pour ⅛ of a cup of batter into a preheated skillet and fry the pancake on one side until the top surface is no longer shiny about 2-3 minutes.
   
8. The bubbles created during the frying process is a good indication that yeast in the batter is working properly.
9. Once the surface is dry and no longer shiny remove the pancake onto a clean kitchen towel and cover to prevent it from drying out. Continue with the rest of the batter. Adjust the heat as needed so the bottom part of the pancake doesn't burn.
10. Let the pancakes cool and keep them covered under a kitchen towel to keep them from drying.
    
    
    
    
    
    
    

Rose Scented Sugar Syrup :

• 1 cup white granulated sugar
• 1/2 cup water
• 1 teaspoon rose water

Instructions:

1. In a medium saucepan, combine together the sugar, water, and a teaspoon of rose water. Set on the stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
2. Bring to a rolling boil, then immediately reduce the heat to medium-low and let it simmer for 10 minutes. Set a timer! The syrup will thicken slightly and have a consistency similar to pancake syrup. If it simmers for longer it could thicken too much and become candy-like.
3. Remove off the heat and transfer to a large bowl and allow to cool to room temperature before pouring over the Qatayef.

Ashta (Cream Filling):

• 1.5 Tablespoon cornstarch.
• 1 cup milk.
• a dash of rose water.
• 3-4 Tablespoon unsalted cream cheese.
• 1 tablespoon condensed milk or icing sugar

Instructions: 

1. In a small saucepan, off the heat, whisk together the milk, sugar, and cornstarch until well combined and the cornstarch has dissolved completely without any visible lumps.
   
2. Set the saucepan over medium-high heat and bring to a full boil, whisking constantly. Continue to boil for a few more seconds until the mixture thickens and large bubbles form around the surface.
3. Remove the saucepan from the heat and whisk.
4. Set the cream-filling aside to cool slightly and mix in the rose water and cream cheese.
   

Final Assembling:

• Scoop about a teaspoon of the Ashta filling in the middle of the Qatayef.
• Pinch the edges together sealing them two-thirds of the way. Dip the open side into ground pistachios.
  
  
  
  
• Arrange nicely in a round assemble in a serving dish and cover until time to serve.
  
• Drizzle the sugar syrup over the Qatayef right before serving. Enjoy them melt in your mouth!