In a small bowl, dissolve the sugar in the lukewarm water. Sprinkle the yeast over the surface and allow it to stand for 1 minute.

In a separate bowl, combine the flour and salt. Add the yeast mixture and stir until a firm dough forms. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together.

Knead the dough gently for approximately 1 minute. Return it to the bowl, cover, and allow it to rise in a warm, draft-free area for at least 1 hour and up to 3 hours.

While the dough is rising, prepare the filling by mixing the chopped nuts, brown sugar, and cinnamon until evenly combined.

Once the dough has risen, gently deflate it and divide it into 6 equal portions. Shape each portion into a ball.

Heat the vegetable oil in a small to medium skillet over medium heat.

Lightly oil your hands. Flatten one dough ball into a disk and create a shallow indentation in the center. Place approximately 1 teaspoon of filling in the indentation. Carefully gather the edges of the dough and pinch them together to fully enclose the filling, ensuring no gaps remain.

Repeat with the remaining dough portions, placing filled dough balls on a lightly oiled surface to prevent sticking.

Place up to three pancakes seam-side down into the heated skillet. Press each pancake gently with a spatula to flatten.

Cook for approximately 3 minutes, or until the bottom is golden brown. Turn the pancakes over, flatten gently again, and cook for an additional 2–3 minutes until browned.

Reduce the heat if necessary to prevent burning. Flip the pancakes once more and cook for an additional 1 minute.

Remove from the skillet, drain excess oil if needed, and allow to cool briefly before serving. Repeat with remaining pancakes.