• Make the sugar syrup: Place the sugar and water in a saucepan, do not stir as it may cause crystallization. Let the syrup cook on high heat until it starts boiling, then reduce the heat and cook for 8-10 minutes until it is thick enough to coat the back of a spoon.
  100 grams granulated white sugar, 65 ml water

Pancake Batter

• Combine the dry ingredients: flour, sugar, baking powder, and salt, in a bowl using a hand whisk
  120 grams flour, 30 grams sugar, 10 grams baking powder, 1/2 tsp salt
• In a separate bowl, whisk the buttermilk, egg, and vanilla essence until combined, then gradually pour the melted butter unto the mixture while whisking until completely combined.
  150 ml buttermilk, 1 egg, 1 tsp vanilla essence, 30 grams unsalted butter
• Pour the liquid ingredients into the dry ingredients and mix using a hand whisk until everything is combined. Let the batter rest for 10 minutes.
• Meanwhile, heat the pan and add one tablespoon of butter. Once the butter has melted, add a handful of Kunafa dough and cook until golden-brown. Keep mixing often to make sure that it cooks evenly. The dough will be wet and foamy at first and will turn golden brown in less than 5 minutes.
  50 grams Kunafa dough, 50 grams unsalted butter
• Once the kunafa dough is golden brown, spread it on the pan evenly and pour two spoonfuls of pancake batter on top. Cover and cook on low heat for 2-3 minutes, until the top is set and bubbly. Flip and cook for another two minutes.
• Remove the pancake from the pan and pour the sugar syrup on the Kunafa side of the pancake while it's still hot so that it absorbs the syrup properly. Repeat the process for the remaining pancakes
• Tip: You can also cook the Kunafa dough in a big batch and follow the same steps for each pancake. This will cut down the cooking time, especially if you are making a big number of pancakes. Reserve some of the cooked Kunafa dough for the topping.
• Layer the pancakes: Place a pancake, Kunafa-side up on a plate. Add a layer of the thick cream, spreading it around evenly, then top it with the next pancake. Repeat the process until you reach the last pancake. Top it with cream and the remaining crispy Kunafa dough, and drizzle some sugar syrup on top to finish. Make sure that each pancake is drizzled with sugar syrup. Serve warm.
  100 grams thick cream