Lebanese Muslims eat these delicious pancakes on many festive occasions, especially during Ramadan and Eid al-Fitr.

Stuffed Pancakes

1 envelope active dry yeast
1 tsp. sugar
1 1/4 to 2 c. warm water
1 1/2 c. all-purpose flour
1 tsp. vegetable oil

2 c. chopped walnuts
3 tbsp. sugar
2 tsp. cinnamon

1/2 tbsp. orange flower water (optional)
1 c. pancake syrup or dark corn syrup

1. Dissolve yeast and sugar in 1/2 c. warm water. Cover lightly with a damp cloth and leave in a warm place for about 20 minutes, or until mixture begins to foam.

2. Warm a large mixing bowl by rinsing with hot water and drying thoroughly. Sift flour into warmed bowl. Make a depression in the center, pour in yeast mixture, and beat into the flour. Continue beating, gradually adding the remaining warm water until mixture is the consistency of pancake batter. Cover mixture with a damp cloth and leave in a warm place for 1 hour, or until bubbly.

3. In a small bowl, prepare filling by mixing walnuts, sugar, and cinnamon. Set aside.

4. Preheat oven to 375°F.

5. Place vegetable oil in a heavy skillet and swirl to coat evenly. Heat pan over high heat.

6. Pour about 1/4 c. batter into heated pan. Tilt pan gently to even out batter, but keep pancake fairly thick and round. Cook until it begins to bubble and comes away easily from pan. Cook only one side of pancake.

7. Use a spatula to remove pancake from pan and place pancake on a greased cookie sheet or baking pan. Put 2 tbsp. walnut filling on uncooked side of pancake and fold in half. Firmly pinch edges together to keep filling in place.

8. Repeat with remaining batter and filling, adding oil to pan as needed.

9. When all pancakes are cooked and filled, place cookie sheet or baking pan in oven and bake for 10 to 15 minutes. Remove from oven and cool slightly. Mix orange flower water, if using, with syrup. Dip pancakes in syrup mixture while they are still warm. If desired, serve with sour cream or cottage cheese.

Preparation time: 1 to 1 1/2 hours, plus 1 hour sitting time
Baking time: 10 to 15 minutes
Serves 4 to 6

*Although the flavor and texture will not be the same, you can simplify the recipe by using any pancake batter mix instead of the yeast mixture given here.