Hotteok with Nuts (Korean Sweet Pancakes)

In a small bowl, combine warm water, instant yeast, and granulated sugar. Let stand for 5 minutes until foamy.

In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, and salt. Add the yeast mixture and neutral oil. Mix with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. The dough should be soft but not sticky; add a tablespoon of flour if needed.

Place dough in a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour, or until doubled in size.

In a small bowl, mix brown sugar, ground cinnamon, cornstarch, chopped walnuts, and chopped peanuts until well combined.

Punch down dough and divide into 8 equal pieces. Roll each piece into a ball, then flatten into a 4-inch round, keeping the center slightly thicker than the edges.

Place about 2 tablespoons of filling in the center of each dough round. Gather edges and pinch firmly to seal, then gently flatten into a 3-inch disc. Repeat with remaining dough and filling.

Heat a skillet over medium heat and add a little neutral oil. Place 2-3 discs seam-side down and cook for 2-3 minutes until golden brown. Flip, press gently with a spatula, and cook another 2-3 minutes until crisp and cooked through. The filling will be molten hot.

Transfer cooked hotteok to a plate lined with paper towels. Brush lightly with toasted sesame oil. Serve warm.