Hotteok (Sweet Filled Pancakes)

Name: Hotteok (Sweet Filled Pancakes)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
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

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.

50 minMediumServes 4290 cal/serving

KoreanDessertStovetopVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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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

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.
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.
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.
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.
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.
6

Flip and press again. Cook another 2 minutes until golden on the second side and the filling is melted and bubbling. Serve immediately.

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Questions

How hot should the oil be for Hotteok (Sweet Filled Pancakes)?

For Hotteok (Sweet Filled Pancakes), the frying oil is held at 110 F (about 45 C) in step 1. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Hotteok (Sweet Filled Pancakes) is done?

Go by the cues in the method rather than the clock. Step 4: cook until golden underneath. Step 6: cook until golden on the second side and the filling is melted and bubbling.

What can I use instead of yeast in Hotteok (Sweet Filled Pancakes)?

The entry for Hotteok (Sweet Filled Pancakes) calls for 2 tsp instant yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Can I make Hotteok (Sweet Filled Pancakes) gluten-free?

Yes. The gluten in Hotteok (Sweet Filled Pancakes) is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Hotteok (Sweet Filled Pancakes)?

One serving (the recipe makes 4) is about 290 calories, with 5 g protein, 45 g carbohydrate and 5 g fat, plus 1 g fiber and 130 mg sodium. The figures are estimates computed from the ingredient list.

How long does Hotteok (Sweet Filled Pancakes) keep?

Rice cakes harden in the refrigerator, so skip it: keep Hotteok (Sweet Filled Pancakes) covered at room temperature and eat it within a day. Freeze the rest, wrapped piece by piece, for up to a month, and re-steam or microwave under a damp towel to bring the softness back.

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