Hotteok Recipe (Sweet Korean Pancakes)
Homemade dough stuffed with brown sugar, cinnamon, nutmeg and walnuts and cooked until warm and gooey on the inside.
Servings 8 pancakes
Combine the dry ingredients in a large bowl. Add the warm milk and butter and stir until a dough forms.
Knead the dough into a ball and cover to rise for 1-2 hours. Dough should almost double in size. TIP: leave to rise in a warm area.
Once dough has risen, flatten it and divide it into 8 pieces.
Roll each piece into a ball and flatten it to about 4 inches wide.
Place 1 tablespoon of filling in the center of each dough circle.
Fold the dough up and around the filling and make a ball. Be sure that all the filling is surrounding by the dough.
Flatten the balls into about 3" pancakes.
Heat 4 tablespoons of cooking oil over medium heat in a nonstick skillet.
Add the pancakes and cook until golden brown on both sides (about 30 second to 1 minutes per side).
Add 1 tablespoon of water and cover the pan with a lid. Cook for 30 seconds to allow the filling to melt.
- Instant yeast should be used to allow the dough to rise quickly;
- Dough should be placed in a warm (not hot) area to rise more quickly;
- The dough should almost double in size after rising;
- The dough should be just slightly sticky. Add additional flour if needed.
- Lightly oil your hands when stuffing the dough - it will help prevent it from sticking;
- Make sure all the edges are fully sealed before frying. Otherwise, the filling will ooze out.
- Hotteok are best served fresh and warm.
Serving: 1pancake | Calories: 240kcal | Carbohydrates: 43g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 85IU | Calcium: 52mg | Iron: 1.3mg