In a large mixing bowl, combine all-purpose flour, rice flour, instant dry yeast, granulated sugar, and kosher salt. Gradually stir in warm water to form a soft, sticky dough. Knead for about 5 minutes, then place it in a greased bowl.

Cover the bowl and let the dough rise at room temperature for about 20 minutes, until it has doubled in size and feels puffy.

Prepare the filling by mixing chopped walnuts, brown sugar, honey powder, and ground cinnamon in a medium bowl. Divide into 8 equal portions.

Punch down the risen dough and divide it into 8 pieces. Roll each into a ball, flatten into a disk, place filling in the center, and seal it.

Heat a skillet over medium heat, add vegetable oil, and fry the filled pancakes seam-side down until golden brown, about 2-3 minutes per side.

Transfer cooked pancakes to a plate lined with paper towels. Serve warm, optionally with vanilla ice cream.