Qatayef -- Arab Pancakes

1½ teaspoons yeast

½ teaspoon sugar

1½ cups warm water (about 110 degrees), divided

1 cup all-purpose flour

½ cup semolina flour

1 tablespoon powdered milk

½ teaspoon baking soda

Dash salt

Vegetable shortening, for frying

1 teaspoon cinnamon

2 tablespoons sugar

Ghee (clarified butter), for spreading on the pancakes

In a small bowl, combine the yeast and sugar with ¼ cup of the warm water. Let sit until foamy, about 5 minutes.

Meanwhile, in a large bowl mix together the flour, semolina, powdered milk, baking soda and salt. Gradually add the remaining water to the dry ingredients, using a hand mixer to combine them.

When the batter begins to resemble thickened milk, add the yeast mixture and mix well. Cover and set aside for 3 hours.

Heat about 1 tablespoon of vegetable shortening in a heavy-bottomed nonstick skillet over high heat. When the shortening has melted, pour a scant ¼ cup of the batter into the skillet.

Cook until the entire surface of the pancake is covered with bubbles and they no longer have a sheen, yet remain pale. Remove the pancakes to a plate, cover with a towel, then repeat with remaining batter. Add shortening to the skillet as needed.

Stack the cooked pancakes, layering waxed paper between them.

While the pancakes cook, in a small bowl mix together the cinnamon and sugar.

To serve, spread each pancake with ghee, then sprinkle with the sugar-cinnamon mixture.

Serves 12.

"The Arab Table" by May S. Bsisu