Cinnamon Sugar Stuffed Street Pancakes

In a large bowl, combine both flours, granulated sugar, yeast, and salt. Add the warm water and 1 tablespoon of oil, then mix until a soft, slightly sticky dough forms.

Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic. Place in an oiled bowl, cover with plastic wrap, and let rise in a warm spot for 40 minutes until doubled in size.

While the dough rises, prepare the filling by mixing together the brown sugar, cinnamon, crushed walnuts, sunflower seeds, and honey in a small bowl.

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball.

Flatten each ball into a 4-inch disc in your palm. Place about 1 heaping tablespoon of filling in the center, then pinch the edges together tightly to seal, forming a stuffed ball. Flatten gently to about 1/2-inch thick.

Heat a large non-stick skillet or griddle over medium heat with a thin layer of vegetable oil. Place 3 to 4 hotteok in the pan, seam side down.

Cook for 2 to 3 minutes until the bottom is deep golden brown, then flip. Use a spatula to gently press each pancake to about 1/3-inch thickness.

Cook the second side for another 2 to 3 minutes until golden and crispy. The filling should be melted and bubbling inside.

Transfer to a wire rack to cool for 2 minutes — the filling is dangerously hot straight from the pan. Serve warm.