In a large mixing bowl, dissolve 2 teaspoons of instant yeast in ¾ cup lukewarm water and ½ cup lukewarm whole milk.

Add 1 ½ tablespoons white sugar and 1 teaspoon salt to the mixture. Stir until fully dissolved.

Gradually add the all-purpose flour and mochiko flour to the liquid mixture, stirring constantly to avoid lumps.

Add melted unsalted butter to the dough. Mix until all ingredients are well combined.

Knead the dough for about 5-7 minutes until it becomes smooth and elastic.

Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm place for about 1 hour or until it has doubled in size.

In a small bowl, combine brown sugar, cinnamon, and chopped peanuts. Mix well and set aside.

Once the dough has risen, punch it down to release the air.

Divide the dough into 8 equal pieces. Shape each piece into a ball.

Flatten each dough ball into a disk about 3-4 inches in diameter.

Place about 1-2 tablespoons of the filling mixture in the center of each disk.

Carefully gather the edges of the dough around the filling, pinching them together to seal the filling inside. Shape it back into a ball.

Heat a non-stick skillet over medium heat and add vegetable oil to cover the pan fully with oil.

Place a filled dough ball in the skillet and gently flatten it with a spatula until it’s about ½ inch thick and 3 to 4 inches wide.

Cook for about 3 to 4 minutes on each side, or until golden brown and the filling is melted and gooey.

Repeat the process with the remaining dough balls, adding more oil to the skillet as needed.

Enjoy your hotteok warm! These sweet and chewy pancakes are best served fresh off the skillet.