Dissolve yeast and sugar in warm water for the batter.

Let it stand until frothy (about 10 minutes).

Put flour in a large bowl.

Add yeast mixture and remaining water, beating until smooth.

Cover and let rise in a warm place for 2 hours, until bubbly and elastic.

Bring sugar and water to a boil with lemon juice for the syrup.

Simmer until thick enough to coat the back of a spoon (5-8 minutes).

Stir in orange blossom or rose water and simmer briefly.

Cool and chill the syrup.

Mix walnuts, sugar, and rose water for the filling.

Beat the batter vigorously once risen.

Grease a non-stick frying pan with a thin layer of oil.

Heat the pan to medium heat.

Pour small ladles of batter into the pan.

Spread batter with a fork into a round or oval shape.

Cook only one side of the pancake until tiny holes appear and it detaches.

Pile the cooked pancakes on a plate.

Place a tablespoon of filling on the uncooked side of each pancake.

Fold the pancake in half and pinch edges to seal.

Deep-fry the pancakes briefly until lightly colored, turning once.

Drain on paper towels.

Dip the hot pancakes in syrup.

Transfer to a serving plate.

Serve warm or cold with extra syrup.

Alternatively, bake pancakes on an oiled baking dish at 400F for 15-20 minutes, brushed with oil or melted butter.