First, prepare the dough: pour the milk into a bowl, and dissolve the sugar and yeast in it.
Then add the flour and then also the salt and knead for at least 10 minutes, until you get a soft but homogeneous dough.
Put the dough in a lightly greased bowl, cover with cling film and let it rise for about 3 hours in a warm place.
Meanwhile, prepare the filling, simply by combining the brown sugar with cinnamon, vanilla seeds and pine nuts in a bowl.
When the dough has at least doubled, take one loaf at a time (about 12 will have to come), mash it well, stuff it with a little filling, then close the dough again, trying to crush it a little, but without letting the stuffing.
Heat some oil in a non-stick pan, then start cooking the pancakes, trying to mash them a little with a spatula during cooking, so that they keep a slightly flattened shape.
Cook over medium-low heat until golden brown, then turn with the spatula and cook the second side as well.
Korean pancakes are ready, serve them right away, so that the filling does not solidify.
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