Hotteok Recipe (Sweet Korean Pancakes)
Homemade dough stuffed with brown sugar, cinnamon, nutmeg and walnuts and cooked until warm and gooey on the inside.
Servings: 8 pancakes
Calories: 240kcal
Equipment
Ingredients
Pancakes:
- 1 ¼ cups flour
- ½ cup rice flour
- 1 packet yeast
- 2 tablespoons sugar
- ¼ teaspoon salt
- ¾ cup milk warmed
- 1 tablespoon butter melted
- 4 tablespoons cooking oil (for frying)
Filling:
- ½ cup dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 3 tablespoons walnuts chopped (substitute pecans)
Instructions
- Combine the warm milk and melted butter in a bowl. Sprinkle the yeast on top and let the granules dissolve for 1-2 minutes.
- Mix the remaining dry ingredients in a large bowl.
- Add the milk and yeast mixture and mix until a dough forms. Be careful not to overmix or the dough will get tough.
- Knead the dough into a ball and cover to rise for 1-2 hours. Dough should almost double in size. TIP: leave to rise in a warm area.
- Once your dough has risen (it should be about double the size), knead it again to remove any air bubbles.
- Separate it into 8 equal pieces.
- Roll each piece into a ball and flatten it to about 3-4 inches wide.
- Place 1 tablespoon of filling in the center of each dough circle.
- Fold the dough up and around the filling and make a ball. Be sure that all the filling is surrounding by the dough.
- Heat 4 tablespoons of cooking oil over medium heat in a nonstick skillet.
- Add the dough balls and brown for about 1 minute, until they start to turn light brown.
- Use a nonstick spatula or this more traditional Korean style Hotteok press to flatten the pancakes as thin as you can get them without the filling coming out.
- Let them cook another 1-2 minutes, until they are a medium golden brown.
- Flip them over and cook another 30-60 seconds, until they are light golden brown.
- Place the lid on and cook another 60-90 seconds, until medium golden brown. *The lid helps hold the heat in so the inside will become like a syrup.
- Serve immediately while hot. Be careful as they will be HOT.
Video
Notes
- Instant yeast should be used to allow the dough to rise quickly;
- Dough should be placed in a warm (not hot) area to rise more quickly;
- The dough should almost double in size after rising;
- The dough should be just slightly sticky. Add additional flour if needed.
- Lightly oil your hands when stuffing the dough - it will help prevent it from sticking;
- Make sure all the edges are fully sealed before frying. Otherwise, the filling will ooze out.
- Hotteok are best served fresh and warm.
Nutrition
Serving: 1pancake | Calories: 240kcal | Carbohydrates: 43g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 87mg | Potassium: 101mg | Fiber: 2g | Sugar: 18g | Vitamin A: 85IU | Calcium: 52mg | Iron: 1.3mg