In a bowl, mix water, yeast, and sugar then leave for 1-2 minutes to proof.

Add all-purpose flour, rice flour, cornstarch, salt, and oil. Mix it until it forms a crumbly batter, then knead for 1-2 minutes. It should come together into one big dough, not sticky

Place the dough in the fridge for 30 minutes to let it rise.

In a separate bowl, combine brown sugar, cinnamon, and crushed walnut. Taste it and if you feel like you want more cinnamon or walnut, feel free to add more.

Add potato starch and mix again.

Once the dough has slightly risen it will weigh about 550 grams. Take 100 grams of dough, flatten it out with your palms, then place a tablespoon of the filling in the middle of the dough.

To close, pull up and pinch from each side of the dough (6 oclock, 12 o clock) and tightly seal the pancake from the top. It should look a little bit like dumplings.

Flatten the pancake to secure all the filling in the middle. Check the sides for any leakage.

In medium-high heat and a splash of oil, place the pancakes on the pan evenly spaced out.

Using a hotteok press, press the dough lightly to flatten it out. Pan-fry each side for 2 minutes until the pancake is golden brown.

Flip and press the other side to fry, cook for another 2 minutes until golden brown.

To finish, throw in a knob of butter and slather each side of the pancakes with it.

Once the pancake is golden and crispy on both sides, serve hot, and enjoy!