Hotteok (호떡) Korean Sweet Pancakes

0 Combine yeast, sugar, and water in a bowl. Mix together and allow the yeast to bloom and activate for 5-10 minutes. If you see foaming bubbles at the surface, the yeast is active and ready to use.
4 In same bowl, add all-purpose flour, glutinous rice flour, salt and 1 tbsp of oil. Mix together until it forms a sticky dough. Cover with saran wrap or a kitchen towel and allow the dough to rise for at least 1 hour. 
3 For the filling, combine light brown sugar, walnuts, sunflower seeds, peanuts, cinnamon and salt. Stir until thoroughly mixed.
2 After 1 hour, knead the dough a few times. Cover and let it rise again for 30-40 minutes.
1 Dust a clean work surface or cutting board with flour to prevent the dough from sticking. Transfer the dough and cut it into 8 equal pieces. *I recommend using a scale to measure out the pieces so they're consistent*
5 Using a rolling pin, roll out the dough into 1/2 inch thickness and fill it with 2 tbsp of the nut filling. 
6 Pinch the edges of the dough together to seal the pancake. Set the assembled pancake seam side down. Repeat for the rest of the pancakes.
7 Heat a pan over medium heat with 3 tbsp of oil (use more if needed). Place the pancakes seam side down, making sure not to overcrowd the pan. Cook for 1-2 minutes or until golden brown. 
8 Flip the pancake and cook for another 1-2 minutes or until golden brown. Transfer to a wire rack to drain and cool.
9 Serve while hot and enjoy!