Over medium heat, add all the syrup ingredients to a saucepan, stir and bring to a boil, reduce the heat, and let it simmers for 5-10 minutes.
Turn off the heat and let it cool down to room temperature.
Make the batter
In a bowl, mix together flour, yeast, salt, sugar, baking powder, powdered milk add water until combined.
Cover and let it sit for about 30-40 minutes.
After that, stir the batter; it should be thinner than a pancake and free of lumps. If the batter is too thick, add 1-2 tablespoons of water.
Cook the pancakes
Heat a large skillet over medium heat, scoop about 2 Tablespoons of the batter per pancake.
Once The batter bubble at the surface and the surface is no longer wet, It is done. Do not flip; remove from heat. Repeat until you finish all the batter.
Fill the pancakes
Hold one pancake bubble side up, fill with a teaspoon of the nut mixture (Do not overfill; otherwise, it will crack).
Now, fold the pancake in half and pinch the sides to firmly close. Repeat.
Fry the pancakes
Heat the oil over medium heat in a deep frying pan.
Fry for 2-3 minutes on each side until golden brown and crispy.
Now, take them out of the oil and place in the cooled syrup while they are still hot. Toss to cover with syrup.
Put the Qatayef on a colander to drip, arrange on a serving plate and sprinkle some pistachio on top.
Notes
The longer you fry the pancakes, the crispier they will get. I like to fry them for extra minute to be extra crispy.
Do not stack up the cooked pancakes because that will cause them to stick.
I recommend covering the pancakes after cooking. Otherwise, they will dry out before you can fill and shape them.
Make sure that the pan is hot before you pour in the pancake batter.