Hotteok (Sweet Filled Pancakes)
Korean street-food pancakes with a yeasted dough stuffed with a gooey brown sugar, cinnamon, and walnut filling. Crispy outside, melty inside. Plan ahead: dough requires 1 hour to rise.
Ingredients
- 2 cups all-purpose flour
- 2 tsp instant yeast
- 2 tsp granulated sugar (for dough)
- 1/2 tsp kosher salt
- 1 cup warm water (110°F)
- 1/4 cup neutral oil (canola or vegetable), divided
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup walnuts (or pecans), finely chopped
Instructions
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1
In a large bowl, combine 2 cups all-purpose flour, 2 tsp instant yeast, 2 tsp granulated sugar (for dough), and 1/2 tsp kosher salt. Add 1 cup warm water (110°F) and half the 1/4 cup neutral oil (canola or vegetable), divided. Mix until a shaggy dough forms, then knead for 3-4 minutes until smooth. Cover and let rise in a warm place for 1 hour until doubled.
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2
While dough rises, mix together 1/2 cup packed brown sugar, 1/2 tsp ground cinnamon, and 1/4 cup finely chopped walnuts (or pecans) in a small bowl to make the filling.
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3
Divide the risen dough into 8 equal portions. Working with lightly oiled hands, flatten one portion into a 3-inch round. Place a portion of filling in the center, gather the edges, and pinch firmly to seal. Repeat with remaining portions.
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4
Heat the remaining oil in a large nonstick skillet over medium heat. Place 3-4 filled dough balls seam-side down. Cook for 2 minutes until golden underneath.
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5
Using a spatula or the back of a ladle, press each hotteok firmly into a flat round about 4 inches in diameter. Cook for 2-3 more minutes until deep golden.
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6
Flip and press again. Cook another 2 minutes until golden on the second side and the filling is melted and bubbling. Serve immediately.