Make Dough. Put one cup lukewarm water in a large mixing bowl, and add 2 tbs white sugar, 2 tbs yeast, 1/2 tbs salt, 1 tbs vegetable oil, and stir!

Add 2 cups all-purpose flour and mix well by hand.

Let dough rise in a warm place with lid closed / plastic wrap on the bowl.

After ~ 1 hour dough should double in size. Knead gas bubbles out and let dough rise 15 more min.

While you wait for dough to rise, make the filling. Add 3/4 cup brown sugar, 1 1/2 tsp cinnamon powder, 4 tbs chopped walnuts to a bowl and mix. [Tip: You can play with the filling ratios to make it more cinnamon-y, sweeter, or more nutty]

Put it together! Knead dough to remove gas bubbles. Spread 1/2 cup flour on cutting board to prevent sticking. Keep another 1/2 cup to flour your hands once in a while. Divide dough into eight equal size pieces for large pancakes, 16 equal size pieces for smaller pieces. It helps if you roll it out onto a long rope and cut the pieces evenly using a knife.

Roll pieces into balls and flatten a little.

Pick up one flattened ball, pull it out in a ring on the sides to flatten more, and fill it up with filling. Fill with enough filling you can just seal it up. Too little tastes bland, too much will ooze out of your pancake when you cook it. Seal up the ball and flatten a little. Set aside. [Tip: Make sure you do not stack the made pancakes when you set them aside! They will stick to each other and be impossible to separate once you want to fry them]

Heat up a non-stick pan on medium - high heat and add some vegetable oil. Place one ball on pan and let cook till bottom is golden brown. Press ball down with a flat spatula while cooking to flatten it more. When the bottom is golden brown, flip to other side and continue flattening with a spatula to make the pancake a thin wide circle. Certain parts should be translucent where you can see the filling. Cook until the new side is golden brown too.

Serve warm!