To prepare the mixture, place all of the dry ingredients in a bowl and mix.
With a whisk, mix the wet ingredients then gradually combine them with the dry ingredients. Give everything a good whisk until well combined.
Cover with a towel, and let the mixture sit in a warm place for 20-30 minutes.
Heat a non-stick pan on medium heat, then pour the batter from a jug or using a spoon to create little circles (for small Atayef pour 1 tablespoon of batter, for medium sized ones add 2 tablespoons, and ¼ cup for the large ones).
As the Atayef cook, lots of bubbles will appear. Keep cooking (do not flip) until these bubbles dry out (about 2 minutes). If no bubbles are appearing, you might need to add a little bit of more water as your batter is probably too thick.
When the bubbles dry out completely and are no longer shiny, it means that the atayef are done. Remove them from pan immediately, and repeat the process until you finish up the batter.
Transfer the atayef to a tea towel and cover very well so that they don't dry out (otherwise they will start breaking when you try to fold/seal them).
Stuff the Atayef with the filling of your choice (cheese, cinnamon walnuts, or almonds) then either deep fry them, or brush them with oil and bake until they're golden and crispy. Dip in sugar syrup or just drizzle with it (for best results, soak warm Atayef in cold syrup).
For vegan Atayef omit the milk and add water instead.
You want your batter to be pourable if you put it in a jug, so use your best judgment and see if you need to dilute it with water.
You can freeze the Atayef in a freezer bag for up to 3 months.
Nutritional values are a rough estimate per 1 pancake without any fillings.
Instructions: Bring the water and sugar to boil then add the lemon juice, mix well. Lower the heat then leave it on low heat for 10 minutes. After you remove the mixture from heat, add the rose water then let it cool completely before using it.