Korean Sweet Pancake

Pancake Ingredients:

1. ½ pack instant dry yeast (about 1 tsp)
2. ½ cup + 2 Tbsp warm water
3. 1 Tbsp natural sweetener
4. ½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred)
5. ¼ cup sweet rice flour
6. 1/8 tsp salt

Pancake Directions:

1. Mix together yeast, warm water and sugar, leave for 10 min.
2. After 10 minutes combine both flours and salt to the liquid mixture and allow to raise in a warm place for 1 hour.

Filling:

1. 10-15 Medjool dates, pitted and chopped
2. 1/3 cup walnuts
3. 1-2 Tbsp toasted sesame seeds

Directions:

1. Cook dates in a little water until soft and pasty.
2. Add in chopped walnuts and toasted sesame seeds.

Final Assembly:

1. Divide the dough into 4 pieces, roll out the dough, put filling inside and close dough around the filling.
2. Place pancake into a medium hot skillet, pressed down until brown, about 5 minutes on each side.