Coarsely chopped pistachios or rose petal jam, for garnish
Sugar Syrup, for serving
METHOD
In a small bowl or cup, dissolve yeast and sugar in milk and leave for 5 minutes, or until foamy.
In a large bowl, mix flour and baking powder. Stir in yeast mixture. Gradually stir in water until combined.
Cover with a kitchen towel and let rise in a warm place for 45 minutes, or until foamy.
Heat a heavy-bottomed skillet over medium heat. Brush with vegetable oil. Using a small ladle, spoon 1 tablespoon batter onto the skillet for each pancake. Cook pancakes on one side only for about 3 minutes, or until bubbly and dry on tops and light golden on the bottoms. Adjust heat as necessary to cook pancakes evenly. Repeat to cook remaining pancakes.
Place a pancake, uncooked side up, on a work surface. Fold pancake in half and pinch ⅔ of the outer edge closed, forming a cone.
Fill each cone with a generous tablespoon of Clotted Cream and arrange on a serving plate. Garnish with pistachios or rose petal jam. Repeat to shape and stuff the remaining pancakes.
Serve Ataif with Sugar Syrup to drizzle over the top as desired.
