Hotteok (Sweet Korean Pancakes)
These pancakes are a Korean street food staple. They’re filled with brown sugar and nuts, which makes them the perfect warm treat for kids and adults alike.
Serves: 6Hands-on: 30 minutesTotal: 1 hour 50 minutesDifficulty: Medium
- ½ cup milk
- 1¼ cups plus 1 Tbsp. all-purpose flour, divided
- 1 tsp. sugar
- 1 tsp. instant dry yeast
- 1 Tbsp. plus 1 tsp. vegetable oil, divided
- ¼ cup light or dark brown sugar
- 1½ Tbsp. crushed walnuts
- 1 Tbsp. roughly chopped dried cranberries
- 1 tsp. cinnamon
- ½ tsp. sea salt
- Heat the milk in the microwave on high for 15 seconds or until lukewarm.
- In a large bowl, whisk the warmed milk and 1¼ cups flour together with the sugar and yeast. Grease a piece of plastic wrap with 1 teaspoon of the oil, and place it grease-side down over bowl. Let the dough rise in a warm place for 1 hour or until doubled. Punch dough down and cover again. Let rise for an additional 20 minutes.
- In a small bowl, combine the brown sugar, walnuts, cranberries, cinnamon, and salt together. Mix well to combine.
- Scatter remaining tablespoon flour on a flat work surface. Divide dough into 6 equal pieces. Roughly flatten out dough, and place a tablespoon of the sugar mixture in the center of one round. Form into a ball, and reserve under a damp paper towel to keep from drying out. Repeat with remaining dough.
- Heat 1 tablespoon oil in a nonstick skillet over medium heat. Roll a dough ball out into a 4" pancake and cook in the hot oil for 2 minutes or until golden brown. Reduce heat to low, flip the pancake, and cook for an additional minute. When the brown sugar is melted and the pancake is cooked through, repeat with remaining dough. Serve immediately.