Warm the Water to about 100–110°F (38–43°C) — comfortably warm to the touch but not hot — and stir in the Active Dry Yeast with a teaspoon of Granulated Sugar. Let sit 5–10 minutes until foamy.
In a large bowl, combine the All-Purpose Flour with a pinch of Salt. Make a well, pour in the yeast mixture and a drizzle of Neutral Oil, and stir until a shaggy dough forms.
Knead the dough on a lightly floured surface (or in the bowl) until smooth and elastic, about 5–8 minutes. Place in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
While the dough rises, make the filling by mixing the Dark Brown Sugar with chopped Walnuts and Ground Cinnamon until evenly combined. The mixture should be slightly coarse so it melts into pockets when cooked.
Once risen, punch the dough down and divide it into golf-ball–sized portions. Flatten each piece into a small disc with your fingers.
Place a spoonful of the filling in the center of each disc, then carefully fold the edges up and pinch to seal, forming a ball. Gently flatten each filled ball into a thick pancake.
Heat a nonstick or cast-iron skillet over medium heat and add a thin film of Neutral Oil. Place the pancakes in the skillet, seam-side down, and cook until golden brown, about 2–3 minutes.
Flip each pancake and press gently with a spatula to flatten further and encourage the filling to spread; cook another 2–3 minutes until the exterior is deep golden and crisp and the filling is molten. If needed, reduce heat to avoid burning while the sugar melts.
Serve hot so the filling remains gooey. Enjoy immediately as a sweet snack or dessert.
