Lebanese pancakes with cream

Ingredients

2 cups (300g) plain flour
1 tsp baking powder
1/2 cup (100g) fine semolina
2 tbs caster sugar
2 x 7g sachets dried yeast
Canola oil spray
Toasted chopped almonds, dried edible rose petals (optional, from gourmet food shops) & runny honey, to serve

Place the flour, baking powder, semolina, sugar and yeast in a large bowl and mix together. Pour 3 cups (750ml) lukewarm water over the mixture and mix well. Cover with plastic wrap and place in a warm place for around 1 hour 30 minutes or until the mixture doubles in size.
Heat a large non-stick frypan over medium-low heat and spray with a small amount of canola oil. Pour 1/4 cup (60ml) of batter at a time into the pan and cook for 5-6 minutes until the atayef starts to bubble and the top is set (do not flip it over). Repeat until all the mixture is used. (Makes 12).
For the ashta, place milk, sugar and ricotta in a saucepan over low heat. Mix cornflour with 1/4 cup (60ml) water then add to the ricotta mixture. Increase to medium heat and cook, whisking constantly, for 8-10 minutes until thick. Remove from the heat and add rosewater. Cover surface directly with a circle of baking paper and cool, then refrigerate to chill.
To assemble, place the ashta in the bowl of a stand mixer with the paddle attachment, add the cream and beat to loosen slightly. Fold the atayef pancakes in half then pinch to seal only half the edge to make a pocket. Spoon the ashta into the pocket and then scatter with almonds and dried rose petals, if using. Drizzle with honey to serve.