1️⃣ Prepare the Pancake Batter:

• In a mixing bowl, whisk together flour, semolina, sugar, yeast, baking powder, and warm water.
• Add vanilla extract and mix until smooth.
• Let the batter rest for 30 minutes until slightly bubbly.

2️⃣ Cook the Pancakes:

• Heat a non-stick pan over medium heat.
• Pour small circles of batter (about 2 inches wide) and cook only on one side until bubbles form and the surface looks dry (about 1–2 minutes).
• Remove and cover with a kitchen towel to keep them soft.

3️⃣ Prepare the Ashta Cream:

• In a saucepan, whisk together heavy cream, sugar, and cornstarch over medium heat.
• Stir continuously until thickened.
• Add rose water, mix well, and let cool completely.

4️⃣ Fill the Qatayef:

• Take each pancake and fold it into a cone shape, sealing halfway to leave the top open.
• Spoon Ashta cream into each cone.

5️⃣ Garnish & Serve:

• Dip the open side into crushed pistachios.
• Optionally, drizzle with sugar syrup and sprinkle with dried rose petals for an elegant touch.
• Serve fresh and chilled!