Atayef (Middle Eastern Stuffed Pancakes)

In a large bowl mix the egg with water and milk, add the sugar, yeast and finally the flour.

Whisk until smooth, set aside for 20 to 30 minutes, covering the bowl with a clean kitchen cloth.

Meanwhile prepare the syrup by placing all the ingredients in a small pot, allow to simmer on low heat until the sugar is completely dissolved. Allow to simmer some more until the syrup becomes a little sticky when tested between fingers.

Roughly grind the walnuts until they are smaller than the size of the raisins. Mix the chopped walnuts with sugar and raisins and the filling is prepared.

Preheat a nonstick pan and grease it using some kitchen roll that has been dipped in butter or oil.

Pour the batter quickly in the pan to form a small, even, round pancake. Allow to cook on low heat until you see los of small holes form on the side of the pancake facing up, and once that side is no longer wet, or as soon as the batter solidifies remove the pancake and set aside to cool down. So you have one side that has a beautiful golden caramel shade and the other is white/cream with lots of holes.

Place a teaspoon of the mixture in the centre of the cream side with holes and fold into a half circle, bringing the two edges together, press the edges together to seal the Atayef closed.

Heat any frying oil and deep fry the sealed Atayef, and once fried and golden, soak in the syrup and serve.