Joumana's Arab Pancakes (Ataîef)

Step 1: Place the sugar, honey and water in a saucepan; bring to a boil. Add the lemon juice;

Step 2: Boil the syrup for 8 minutes or until it gets a bit syrupy (test it on the back of a spoon and see if running your finger will leave a mark).

Step 3: Add the flavorings and simmer a few seconds more then turn off the heat and let the syrup cool. This can be done several weeks ahead and the syrup kept in a jar tightly closed in the fridge.

FOR THE CHEESE

Step 4: Combine the cheese with the honey and walnuts and flavoring, set aside till needed, covered.

FOR THE PANCAKES

Step 5: Sift the flour and baking powder into a bowl; place the yeast and 1/4 cup of warm water, plus the sugar, in a small ramequin and stir to mix; let the yeast bubble up.

Step 6: At this point, add it to the flour mixture along with the rest of the warm water. Stir continuously to prevent lumps.

Step 7: Cover the bowl and let the batter rise for about one hour or up to two hours; it should be bubbly.

Step 8: When ready, stir the batter to smooth it out (it will feel elastic).

Step 9: Heat a nonstick or cast iron skillet and brush with a film of oil; when it is hot, drop 2 tablespoons of batter,tilting the pan a bit to obtain an even circle, about 4 inches in diameter or larger.

Step 10: Let the pancake bake on one side; it will fill up with bubbles and the surface will go from shiny to dull.

Step 11: At this point, remove the pancake and immediately fill with one tablespoon of the cheese mixture (or less, depending on the size of your pancakes), pinching it shut. Set it aside and do the others.

Step 12: Now you deep fry them here if you wish, I dont.

Step 13: Serve warm with syrup.