Prep the Brown Butter
Melt the butter in a small skillet over medium heat.
Cook, stirring occasionally, until the milk solids turn golden brown and smell nutty.
Transfer to a bowl and cool until soft and spreadable, stirring occasionally.
Toast the Walnuts
Toast chopped walnuts in a dry skillet over medium heat until fragrant and lightly browned.
Remove and allow to cool.
Make the Dough
In a medium bowl, whisk together flour, salt, and nutmeg.
Pour in the boiling water and stir until a shaggy dough forms.
Transfer to a work surface and knead for about 5 minutes until smooth.
Cover and rest for at least 5 minutes.
Prepare the Filling
Mix brown sugar, granulated sugar, cinnamon, allspice, and optional pinch of salt in a small bowl.
Assemble the Pancakes
Divide the dough into 4 equal portions and shape each into a smooth ball.
Keep dough covered while working.
Roll one dough ball into a very thin 11–12-inch oval or circle.
Brush away excess flour.
Spread a thin layer of softened brown butter over the entire surface.
Sprinkle one-quarter of the cinnamon sugar mixture over the dough.
Add a small amount of toasted walnuts.
Roll tightly into a log and pinch the ends closed.
Coil the log into a spiral and tuck the end underneath.
Press gently with your palm to flatten.
Repeat with remaining dough portions.
Fry the Pancakes
Heat about ¼ inch of oil in a skillet over medium heat.
Gently roll each spiral into a ½-inch thick disc about 6 inches wide.
Carefully place the pancake into the hot oil.
Fry for 2–3 minutes per side until golden brown and crispy.
Transfer to a cooling rack placed over a paper towel-lined baking sheet.
Immediately dust both sides with cinnamon sugar while still hot.
Serve
Serve warm and enjoy the flaky layers and cinnamon roll flavor.