Hotteok (Korean Sweet Pancakes)

Steps

1. In a large bowl, whisk together both flours, yeast, baking powder, sugar, and salt.
2. Heat milk until lukewarm, stir in oil, then pour into the flour mixture. Mix with a spoon for 1-2 minutes until a sticky dough forms.
3. Cover the dough and let it rise until doubled in size, about 1-2 hours, until the gluten forms visible strands when pulled.
4. Meanwhile, mix brown sugar, granulated sugar, cinnamon, breadcrumbs (or flour), and chopped peanuts in a small bowl to make the filling.
5. Divide the risen dough into 8 equal portions.
6. Grease your hands with oil, flatten one dough portion into a cup shape, and place about 1 1/2 tablespoons of filling in the center.
7. Gather the edges of the dough toward the center and pinch tightly to seal. Repeat with remaining dough portions and place on a greased tray.
8. Heat a generous amount of oil in a griddle or skillet over medium-low heat. Place the filled dough balls seam-side down, spaced apart, and cook for 30 seconds.
9. Flip and press each pancake with a hotteok press or spatula until about 1/2-inch thick, being careful not to tear the dough.
10. Cook until golden brown on both sides, about 1-2 minutes per side, lowering heat if browning too fast. Serve warm; the filling stays very hot.