Hotteok (Korean Sweet Pancakes)

Sweet Korean pancakes filled with brown sugar, cinnamon, and a touch of nutmeg for warmth.

Ingredients

• 1.5 cups All-purpose flour
• 2 tbsp Quick Oats
• 1 tbsp Sugar
• 1 tsp Instant yeast
• 0.75 cup (175ml), lukewarm Warm water
• 2 tbsp + more for frying Vegetable oil
• 0.5 cup Brown sugar
• 0.75 tsp Ground cinnamon
• 0.25 tsp Ground nutmeg
• 2 tbsp, finely chopped Organic Roasted Peanuts Salted | Unsalted
• 1 tbsp Sesame seeds

Instructions

1. In a large bowl, combine flour, quick oats, sugar, and instant yeast.
2. Add warm water and 2 tablespoons of vegetable oil. Mix well until a sticky dough forms. The dough should be slightly wetter than regular bread dough.
3. Cover the bowl with plastic wrap and let it rise in a warm place for at least 1 hour, or until doubled in size.
4. In a small bowl, mix brown sugar, cinnamon, nutmeg, and chopped peanuts.
5. Heat a lightly oiled griddle or frying pan over medium heat.
6. Lightly grease your hands with vegetable oil. Take a small amount of dough and flatten it in your palm.
7. Place a heaping teaspoon of the brown sugar mixture in the center of the dough.
8. Carefully bring the edges of the dough together to seal the filling, pinching to close tightly. Ensure there are no gaps to prevent filling leakage.
9. Place the filled pancake seam-side down on the hot griddle.
10. Flatten the pancake slightly with a spatula, sprinkle with sesame seeds and press gently to adhere.
11. Cook for 2-3 minutes per side, or until golden brown and the filling is melted. Be careful not to burn the sugar.
12. Serve hot immediately, allowing the filling to cool slightly before eating to avoid burns.

Cuisine: Korean

Suitability:

Prep Time: 35 mins

Cook Time: 15 mins

Serving Size: 6

Meal Type: dessert