Steps
- Bring 2 cups of sugar, 1½ cups of water, and 1½ teaspoons of lemon juice to a boil. Simmer for 8 minutes, then cool completely.
- Blend 2½ cups of warm water, 1 teaspoon of instant yeast, 1 tablespoon of baking powder, and 2 tablespoons of sugar.
- Add ⅓ cup of fine semolina, 2 cups of all-purpose flour, ¼ teaspoon of salt, and ¼ teaspoon of vanilla extract for 20 seconds.
- Rest the batter for 20 minutes. Mix 3 cups of finely chopped walnuts, 4 teaspoons of ground cinnamon, and ¼ cup plus 2 tablespoons of honey.
- Heat a nonstick skillet over low heat. Pour 2-tablespoon portions of batter and cook without flipping until small bubbles cover the surface and the tops dry.
- Keep the pancakes side by side beneath a clean towel. If the first pancake is thick with large sparse bubbles, gently stir a little water into the batter before continuing.
- Place a spoonful of filling on each pancake's bubbly side. Fold into a half-moon and pinch the edges firmly closed; keep covered.
- Heat 1½in / 4cm of vegetable oil to 350°F / 175°C. Fry in batches, turning frequently, until golden and crisp; drain.
- Dip the hot qatayef briefly in the cooled syrup, let the excess drain, and arrange on a platter.