Peanut Butter & Sesame Stuffed Pancakes

In a large mixing bowl, dissolve the yeast and sugar in the water. Then, combine the activated yeast mixture with the flour. Mix until the flour is fully incorporated. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches a manageable consistency.

In the same bowl, knead the dough for about 5-10 minutes until it becomes smooth and elastic. Cover it with foil or a damp cloth, and let it rise in a warm place for approximately 1 hour, or until it doubles in size.

Transfer the dough to a floured mat or surface to prevent sticking. Roll out the dough into a large rectangle, about 1/5 inch thick.

Spread the salted peanut butter evenly over the surface of the dough, leaving a small margin around the edges. If using unsalted peanut butter, lightly sprinkle salt over the peanut butter. Then, sprinkle the black pepper across the peanut butter layer. Carefully roll the dough into a tight log, starting from one of the longer sides to ensure more layers of swirls. Pinch the seam and ends to seal the log.

Cut the log into 6 equal portions. If you prefer smaller breads, you can divide it into more pieces. Shape each portion into a ball by pinching the sides and corners inward, then sealing them at the bottom.

Flatten each ball slightly and, if desired, brush the top with water and dip into sesame seeds for an added texture and flavor. Set the dough balls aside to rise for another 30 minutes if you plan to bake them.

To cook on the stovetop, heat a non-stick pan over low heat and add a small amount of cooking oil. Place the dough portions in the pan, cover with a lid, and cook for about 5 minutes. Then, flip them over, cover again, and cook for an additional 4 minutes.

Check for doneness by pressing the bread with a spatula; if it springs back, it's ready. If you prefer a crispier crust, remove the lid after the second flip and cook for an additional minute or two on each side. Serve and enjoy!