MINI LEBANESE PANCAKES WITH CREME - “KATAYEF BI KUSHTA”

PANCAKES:

1. In a bowl, dissolve yeast and sugar in ½ cup of water. Cover bowl for several minutes until mixture begins to foam.
2. Using a stand mixer, add water and milk, using the medium speed, begin to mix in the flours ¼ cup at a time. Once mixed well, add the yeast mixture and mix on high speed for 1 minute, Set batter aside to rise for 1 ½ hours.  
3. To cook pancakes, heat griddle over medium-high heat. Use a tablespoon to portion pancakes onto the griddle (batter should be thin). Once centers begin to bubble and are no longer moist, flip them onto a paper towel-lined tray (with the brown side facing up).
4. Pancakes should be filled within the hour.

CREME FILLING:

1. Remove crusts from bread slices, and pull apart into 1-inch pieces.
2. In a medium saucepan, combine bread, half-and-half, cornstarch and sugar, and place over medium-high heat.
3. Using a (non-wooden) spatula to stir mixture, cook until it begins to bubble around the edges and then reduce the heat to medium. Cook for 2 minutes while stirring constantly.
4. Remove from heat and cover with paper towel.
5. Once crème has cooled, hold pancake in your hand (brown side face down) and place 2 teaspoons of filling in the center of the pancake. Close and seal the pancake by pressing the edges together to form a cornucopia shape, with the cream exposed on one side.

SYRUP:

1. Dissolve sugar and water in a saucepan together, and mix well.
2. Place over high heat, uncovered, until mixture reaches a rolling boil. Boil for 2 minutes.
3. Stir in lemon juice, and boil for an additional 10-15 seconds,
4. Remove from heat and set aside, uncovered, to allow cooling before serving.   

TOPPINGS/SERVE:

1. Sprinkle ground pistachios over the exposed cream, followed by candied flower petals.
2. Serve at room temperature with syrup on the side.