Korean Sweet Pancakes

Combine the dry ingredients of flour, yeast, and 2 teaspoons white sugar in a bowl. 'Stir together milk and water in a microwave-safe bowl, heating it until lukewarm, approximately 20 seconds. Pour the milk mixture into the flour mixture and mix with a fork until the dough comes together evenly. 'Transfer the dough onto a lightly floured surface and knead for 2 minutes, taking care to handle the sticky dough. 'Add salt to the dough and continue kneading until it becomes smooth, an additional 2 minutes. 'Shape the dough into a ball and place it on a floured surface, covering it with a damp paper towel. 'Allow the dough to rise for 10 minutes, giving it time to expand and develop its texture. 'In a separate resealable plastic bag, combine the ingredients of brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon. 'Close the bag and shake it vigorously until the filling is evenly distributed throughout. 'Roll out the dough into a cylinder, cut it into 10 pieces, and shape each piece into a ball. 'Using your hands, roll each ball into a 5-inch circle using a rolling pin. 'Spoon 2 tablespoons of the filling mixture into the center of each dough circle, making sure to keep it contained within. 'Fold the dough over the filling, forming a ball by pinching together 4 corners and then taking another 4 corners to pinch together, sealing the dough completely. 'Place the sealed balls seam-side down onto a floured surface. 'Using your hands, roll each ball into a 5-inch circle using a rolling pin, ensuring the filling stays within the dough. 'Place margarine in a skillet and spread it around with a paper towel, heating it over medium heat. 'Place the dough in the melted margarine and cook until golden brown, flipping it over 5 to 10 minutes per side.