Mix all ingredients except the cream and set aside for 2 hours until dough rises.
Heat a nonstick pan over medium heat until very hot.
Pour 2 tbsp of Qatayef dough onto the pan forming a disc shape and leave to heat up until bubbles start forming. The Qatayef is done when the top part gets dry and the bottom part is brown. Set Qatayef aside and repeat the process with the remaining dough.
Place 1 tbsp of cream into each Qatayef disc and close edges tightly.
Garnish with pistachio and serve with sugar syrup.
Rainbow Cream 
Al Baker Patent Flour 
Arwa Water 
Sis Fine Granulated Sugar 
Bayara Pistachio Pista Silvered 
Daily Fresh Sodium Bicarbonate 
