These delicious pancakes are stuffed with sugar, cinnamon, and nuts. Oh my! Mention hotteok to anyone who grew up in a Korean family and you’ll get loving stories of these treats grandma used to make for the kids. This iconic street food is crunchy on the outside and chewy and sweet on the inside. Hotteok are great for dessert, a snack, or even breakfast like a Korean version od a doughnut.
Hotteok – Pancakes with Sweet Filling and Nuts.
- 1-2 nonstick frying pans
- Wide spatula
- 1 tsp Instant yeast
- 2 tbsp Sugar
- ½ tsp Sea or Kosher salt
- 1 tbsp Vegetable oil
- 2 cups All-purpose flour (+ ½ cup for dusting)
- ½ cup Brown sugar
- 1 tsp Cinnamon powder
- 2 tbsp Walnuts, chopped (or any other nut preferred)
- Make Dough – In a bowl with lid, combine 1 cup lukewarm water, yeast, white sugar, salt, and vegetable oil. Add flour and mix until thoroughly combined. Let it sit, covered, on the counter for 1 hour to rise. After 1 hour, remove cover and mix dough with a wooden spoon to release gas bubbles. Let it sit, covered, for another 20 minutes.
- Make Filling – In a small bowl, mix together the brown sugar, cinnamon, and chopped walnuts.
- Make Hotteok – Knead dough briefly to remove any remaining gas bubbles. Spread about ½ cup flour on a work surface. Put dough on surface and roll into a thick log, enough to make 8 equal slices. Flatten disks in your palm and add about 1 tbsp of filling to the center and then seal it and make a ball. Repeat until you have 8 filled balls.Heat 1 or 2 nonstick frying pans over medium heat. Coat pans with a little vegetable oil. Place 1 ball in the middle of each pan and cook for 30 seconds to lightly brown bottom. Flip and press down with spatula to a wide circle the size of a CD. Cook for a about 1 minute until bottom becomes a golden brown. Flip again, turn heat to low, cover, and cook 1 more minute to melt the filling. Serve hot.