Walnut-stuffed pancakes

Instructions

1. For the syrup, add sugar and water to a saucepan and bring to a boil. Boil for a few minutes. Add the lemon juice, boil for another minute and then remove from heat. Stir in rose water. Set aside.
2. In a large bowl, whisk together flour, yeast, sugar, salt, and water until the batter is smooth and there are no lumps. Cover in plastic wrap and let sit for 30 minutes in a warm place.
3. To make the filling, place the walnuts in a food processor and blend until very finely chopped. Add sugar, cinnamon and rose water to walnuts and mix thoroughly. 
4. Heat a non-stick frying pan over medium-low heat. Add 2 tbsp of the pancake batter to the pan. Repeat with the number of pancakes you have room for in the pan. Cook the pancakes until the batter is no longer shiny, looks dry, and has bubbled over the entire surface. Do not flip, you will only be cooking this one side.
5. Remove pancakes from pan and repeat until all the batter is finished. 
6. Spoon some walnut filling into the centre of the pancake, then fold in half. Pinch the edges together firmly to secure filling. Your pancake should now look like a half-moon. 
7. Continue until all the pancakes are filled. 
8. Heat a generous amount of vegetable oil in a frying pan. Work in batches to shallow-fry pancakes until deep golden colour, turning once so that both sides are evenly browned. 
9. Remove with a slotted spoon to a paper-towel lined plate. 
10. Drizzle syrup on top of pancakes. Serve warm garnished with cinnamon and walnuts.