Step 1

In a large bowl mix the flour with the sugar, yeast, baking powder and powdered milk. Gradually add in the water and whisk until the batter is smooth and no lumps are left.

Step 2

Cover the bowl with a plastic wrap and let it sit at room temperature for 30 minutes until the batter has bubbles on top. After 30 minutes, uncover and whisk the batter again.

Step 3

Heat a nonstick pan over medium heat. Once the pan is hot, measure 2 tablespoons of the batter (you can use a cookie or ice cream scoop) and pour it into the pan. Cook only on one side until the top is dry and full of bubbles and the bottom is golden. Transfer the pancakes to a platter and cover with a kitchen towel to keep them soft. Repeat with the remaining pancake batter.

Step 4

While the batter is resting, place the granulated sugar and water in a saucepan over medium high heat. Bring it to a boil. Lower the heat and simmer for 10 to 15 minutes, the consistency will be like pancake syrup.

Step 5

Add in the rosewater, turn the heat off and let the syrup cool down to room temperature.

Step 6

While the batter is resting and the syrup is cooling, make the filling. In a bowl mix the chopped walnuts with sugar, cinnamon and desiccated coconut.

Step 7

Once all the pancakes are cooked, grab one and add about 1 tablespoon of the filling in it. Seal the edges by pinching them from one end to the other to fold the pancakes. Set aside and cover with a kitchen towel. Continue with the remaining pancakes and filling.

Step 8

Once you've filled and sealed all the pancakes, pour enough oil in a saucepan to fill in halfway. Heat the oil until it reaches 350 degrees F. Fry 2 to 4 qatayef at a time until they're golden on the outside. It takes about 3 minutes to fry each.

Step 9

Using a slotted spoon, take the qatayef out of the saucepan and place on a plate lined with paper towel to absorb the excess oil. After a minute or so, transfer the warm qatayef to to syrup and move them around to make sure they're fully coated with the syrup.

Step 10

Arrange on a platter and top with chopped walnuts, ground pistachios or edible rose petals if desired.