The pan should have a thick bottom when placing the qatayef batter, and it should be on a very low heat, according to Chef Dalaal Hanawi's advice.
The chef adds during her talk to "Al Hal Net" that "the dry ingredients (flour and semolina) should be placed in the blender with two tablespoons of sugar, two teaspoons of baking powder, one teaspoon of vanilla, or mahaleb, or orange blossom water, and the frying ingredient in the amount of a chickpea."
A pinch of salt and one tablespoon of powdered milk should also be added to the blender. Meanwhile, to 750 grams of water, half a teaspoon of yeast and one tablespoon of sugar are added. These are then added to the dry ingredients and blended in the blender for 5 minutes. The blender is turned off for two minutes, then blended again for 5 minutes. The mixture rests for half an hour and is then ready to be placed in the pan, which should be heated on low for 10 minutes.