1-First Step: Prepare the Dough Begin with sifting 1 1/4 cups all-purpose flour into a large bowl to remove any lumps and ensure even mixing. Add 1/2 teaspoon fine sea salt, 1 teaspoon white sugar, and 1 teaspoon instant dry yeast, then pour in 1/2 cup lukewarm milk. Mix until you form a soft dough, which should take about 2-3 minutes by hand. Cover the bowl and let it ferment at room temperature until it doubles in size, roughly 1 hour at 27°C.

2-Second Step: Rest and Divide the Dough Once the dough has risen, punch it down gently to release air bubbles, which helps achieve that perfect chewy texture. Cover it again and let it rest for 20 minutes, giving the gluten time to relax for easier handling. After resting, divide the dough into 6 equal pieces, shaping each into a ball on a lightly oiled surface to prevent sticking.

3-Third Step: Add the Filling Oil your hands to make this step mess-free, then flatten each dough ball into a circle about 3-4 inches wide. Spoon 1 tablespoon of the filling mixture made from 1/4 cup dark brown sugar, 1/4 teaspoon cinnamon powder, and 2 tablespoons crushed nuts into the center of each flattened piece. Carefully seal the edges by pinching them together, ensuring no filling escapes during cooking.

4-Fourth Step: Heat and Cook the Pancakes Heat a frying pan over medium heat with a thin layer of cooking oil, enough to cover the bottom without submerging the pancakes. Place each sealed dough piece seam-side up in the pan and cook for about 30 seconds until it turns golden. Flip it over, press down gently with a spatula to flatten, and cook for another minute until both sides are golden brown.

5-Fifth Step: Finish and Serve Reduce the heat to low, cover the pan, and cook for an additional minute to fully melt the filling inside, creating that signature gooey center. Remove the pancakes from the pan and let them cool slightly before serving, as the filling can be very hot.