Lebanese Pancakes

Preparation

• Clotted Cream recipe prepared and set aside
• Lebanese Syrup recipe prepared and set aside

Procedure

1. Put the first 4 ingredients in a blender and process for 5 seconds.
2. With blender running, gradually add water and process for 1 more minute. Batter should be well mixed and very thin. Set aside to rest for 30 minutes.
3. Warm electric griddle to 350 degrees F.
4. After batter has rested, stir very well to combine and pour some of the batter into a measuring cup with a spout. Slowly pour 1 tablespoon of batter onto the hot griddle to make a round Katayef (pancake), about 3 inches in diameter. Leave a space, pour another, and continue pouring batter until the entire surface of the hot griddle is filled with pancakes.
5. When pancakes are done and the bottoms golden, transfer them to a large pan lined with a clean towel. Finish the remaining batter in the same way and set aside.
6. When they are cooled, hold each pancake in your hand and press the two edges together halfway across the pancake. The edges will stick together, creating a pancake with a closed half and an open half that is ready to be filled with cream (see DVD).
7. Fill the opening of each Katayef (pancake) with 1 teaspoon Clotted Cream. Arrange them on a large platter, garnish with crushed pistachio nuts and serve.

Serve cold or at room temperature with sugar syrup for dessert.