Korean Sweet Pancakes (Hotteok)

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1. 1Step 1: Mix the brown sugar, cinnamon, and sunflower seeds together (or whatever nuts/seeds you choose) and set aside.
2. 2Step 2: Activate the yeast by combining with warm water & sugar. Let it sit for a few minutes.
3. 3Step 3: Add the sea salt & oil, mix, then add the all purpose flour and sweet rice flour. The dough should stick to your fingers. Cover and let it ferment for 1 hour.
4. 4Step 4: After 1 hour, the dough will rise and double in size.
5. 5Step 5: 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.
6. 6Step 6: After 30 minutes, the dough should rise a little again.
7. 7Step 7: Sprinkle a little flour on the surface then knead the dough once more and form a ball.
8. 8Step 8: As evenly as possible, cut the dough into 8 pieces.
9. 9Step 9: Flatten out the dough to about 5 inches in diameter.
10. 10Step 10: Put some of the filling in the middle. Anywhere between 1-2 tablespoons depending on your taste.
11. 11Step 11: Gather the edges of the dough together, pinching to seal.
12. 12Step 12: 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.
13. 13Step 13: Flip the balls over, then flatten with a solid spatula.
14. 14Step 14: Continue frying until both sides are golden brown.
15. 15Step 15: Remove from heat and let it cool for a couple minutes before serving.
16. 16Step 16: Eat as is or you can cut them in half and add more seeds/nuts!