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Hotteok (Sweet Korean Pancakes)

Total Time 45 minutes
Servings: 8 8 pancakes
Course: Dessert / Street Food
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

Dough
  • 300 g plain flour
  • 50 g glutinous rice flour
  • 7 g instant yeast
  • 1 tbsp sugar
  • ½ tsp salt
  • 220 ml warm milk
  • 2 tbsp vegetable oil
Sweet Filling
  • 80 g brown sugar
  • 2 tsp ground cinnamon
  • 50 g toasted walnuts or mixed nuts roughly chopped

Method
 

  1. Combine both flours, yeast, sugar and salt. Add the warm milk and oil. Mix to form a soft dough. Cover and prove in a warm place for 1 hour until doubled.
  2. Mix all filling ingredients together.
  3. Divide the dough into 8 portions. Flatten each in your palm, place a spoonful of filling in the centre, and seal the edges by pinching together to form a ball.
  4. Heat a little oil in a non-stick pan over medium heat. Place the dough balls seam-side down. Gently press flat with a spatula.
  5. Cook for 2 minutes until golden, then flip. Cook for 2 more minutes, pressing gently.
  6. Serve hot — the filling will be a gooey, hot caramel centre. Warn diners it is very hot inside.

Notes

Source: Classic Korean recipe

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