Korean Sweet Pancakes- 호떡 (Hotteok)

Mix the brown sugar, cinnamon, and sunflower seeds together (or whatever nuts/seeds you choose) and set aside.

Activate the yeast by combining with warm water & sugar. Let it sit for a few minutes.

Add the sea salt & oil, mix, then add the ap flour and sweet rice flour. The dough should stick to your fingers. Cover and let it ferment for 1 hour.*Note: If you don't have sweet rice flour, you can just omit it and use 2 cups total of all purpose flour.

After 1 hour, the dough will rise and double in size. *If your dough isn't rising, your yeast could be dead or the temperature is too cold.

Knead the dough to release the air, then cover again for another 30 minutes. This time the dough should stick less to your fingers than the first time.

After 30 minutes, the dough should will rise a little again.

Sprinkle a little flour on the surface then knead the dough once more and form a ball.

As evenly as possible, cut the dough into 8 pieces.

Flatten out the dough to about 5 inches in diameter.

Put some of the filling in the middle. Anywhere between 1-2 tablespoons depending on your taste.

Gather the edges of the dough together, pinching to seal.

In a nonstick pan on medium low heat, add enough oil to shallow fry the pancakes. Place them seam side down and fry until golden.

Flip the balls over, then flatten with a solid spatula.

Continue frying until both sides are golden brown.

Remove from heat and let it cool for a couple minutes before serving

Eat as is or you can cut them in half and add more seeds/nuts!