To make these spongy pancakes stuffed with walnuts and dipped in syrup takes time (and I should warn you that they are fattening) but they are heavenly and when you have made them more than once, you will find them not too difficult. The amount of syrup is more than you need, but it is good to serve separately as well, in case anyone would like to pour a little more on their pastry.

　　

Ingredients

makes about 20 pancakes

　　

For the Batter

1 teaspoon active dry yeast

　　1 teaspoon sugar

　　1 1/2 cups lukewarm water

　　1 1/3 cups plain flour

　　Sunflower or vegetable oil, for frying

　　

For the Syrup

2 1/2 cups sugar

　　2 cups water

　　1 tablespoon lemon juice

　　1 to 2 tablespoons orange blossom or rose water (see pages 6 and 7)

　　

For the Filling

1 3/4 cups walnuts, chopped finely

　　1/2 cup sugar

　　1 1/2 teaspoons rose water

　　

Step 1

For the batter, dissolve the yeast with the sugar in about 1/2 cup of the warm water. Let it stand for 10 minutes, or until it froths. Put the flour into a large bowl. Add the yeast mixture and the remaining water gradually, beating vigorously, to make a creamy, lump-free batter. Cover the bowl with plastic wrap and leave in a warm place for about 2 hours, until the batter rises and becomes bubbly and elastic.

　　

Step 2

To make the syrup, bring the sugar and water to the boil in a pan with the lemon juice and simmer for 5 to 8 minutes, until it is thick enough to coat the back of a spoon. Then stir in the orange blossom or rose water and simmer for a few seconds more. Allow to cool; then chill in the refrigerator.

　　

Step 3

For the filling, mix together the walnuts, sugar, and rose water.

　　

Step 4

When the batter is ready, beat it again vigorously. Using a piece of paper towel, rub a nonstick frying pan with oil, ensuring it is thoroughly greased with a very thin film of oil. Heat the frying pan until it is very hot, then reduce the heat and keep it at medium.

　　

Step 5

In batches of 3, pour one-third of a ladle (about 2 tablespoons) of batter into the pan. Spread the batter a little with the back of a fork (it does not spread by itself) so that it becomes a round, 3 1/2 to 4 inches in diameter, or an oval. Cook one side of the pancake only. The other side must remain uncooked and moist so that its edges will stick together. When the pancakes lose their whiteness and tiny holes appear, and as they become detached from the pan, lift them out and pile them up on a plate. Continue with the rest of the batter and filling.

　　

Step 6

Put a tablespoon of filling in the middle of each pancake, on the uncooked side. Fold the pancake in half over the filling to make a half-moon shape, and close the pastries by pinching the edges very firmly together to seal them.

　　

Step 7

Working in batches, deep-fry the pancakes very briefly in sizzling but not too hot oil, turning them over once, until they just begin to color. (They become hard if they are fried too long.) Then lift them out with a slotted spoon and drain on paper towels. Dip them, while still hot, on both sides in the syrup so they absorb some, and transfer to a serving plate.

　　

Step 8

Serve them warm or cold. Pour any remaining syrup into a bowl and offer extra to those who have a sweet tooth.

　　

variation

Step 9

Instead of deep-frying the pancakes, you can bake them. Arrange them on an oiled baking dish, brush them with oil or melted butter, and bake them in an oven preheated to 400°F for 15 to 20 minutes.

　　Arabesque