Recipe: Korean Pancakes - Is this it?

GYEONG:
Good Morning. I found a copy for you. I hope this will help you. You may have to make adjustments to this recipe as you go along to make it to your liking. I am only providing the basics.

COMES NOW;

Korean Pancakes

3 cups of All-Purpose flour
1 tsp of active dry yeast together with a 1/2 tsp of sugar into a 1/2 cup of warm water (Approx. 105 to 115 degrees). Let bubble for 5 minutes to 7 minutes.
1/2 cup of milk
1/2 tsp salt

Place flour in a large bowl, pour yeast mixture into bowl together with milk and salt. If using a electric mixer, mix on medium speed till dough mass pulls away from the sides of the bowl & becomes a viable mass. Mix for a total of 8 to 10 minutes. cover and let fermement (Rise) till doubled in volume about 1 1/2 to 2 hours.
Or knead by hand till till you get a supple dough mass.

FILLING:
1 cup brown sugar
3 TBLS of crushed peanuts*
1/2 Tsp OF Cinnamon.

*You can crush peanuts placed in a see-thru bag & pound with a rolling pin).

At this point my friend do what you think you should do in assembling this dish. You must heat up the peanut oil & fry the pancake on both sides. Have a nice day.
~Chef Dunask.