Stuffed Pancakes

Dry yeast			1 sachet
Sugar				3 tsp
Warm water			1 1/2 cups
Flour				1 1/2 cups
Salt				A pinch

   For the walnut filling:

Walnuts finely chopped		1 1/2 cups
Granulated sugar		1/4 cup
Cinnamon powder			1 1/2 tsp

  For the serving:

Rose syrup
Thick whipped cream




Blend yeast with sugar and 1/4 cup water. If active dry yeast is used, water 
should be a litter warmer than lukewarm. Stir till dissolved.
Sieve flour and salt into a warm mixing bowl and make a well in the center.
Pour one cup water and yeast mixture into the flour, then gradually stir in 
the flour with a wooden spoon. 
Stir until smoothly blended. Cover the bowl with a cloth and leave in a 
warm place for one hour or until the batter has risen and the surface is 
bubbly.  
Heat heavy bottomed frying pan on medium heat and grease with oil or butter.
Pour in about 1 1/2 tbsp of the batter and tilt the pan immediately so that 
batter spreads a little into a round, about 10 cm. in diameter. The pancake 
should be thick but should spread a little.
Cook till done and goledn brown on both sides. Remove from the pan and stack 
on a plate.
Prepare the walnut filling by combining walnuts, sugar and cinnamon powder.
Place 2 tsp filling in the center of each pancake. Fold over and pinch the 
edges well together to seal.
Fry three or four stuffed pancakes at a time in hot oil till evenly 
browned. Once they are done, drain on paper towels.
Dip, while still hot, into rose syrup. Serve warm or cold.

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