Korean sweet pancakes, also known as hotteok, are a popular street food in South Korea. These delicious treats are made with a sweet, sticky dough and filled with a mixture of brown sugar, cinnamon, and chopped nuts. The dough is then flattened and fried until it is crispy on the outside and gooey on the inside. Hotteok are a beloved snack in Korea, especially during the winter months when people enjoy warm, comforting foods.
Korean sweet pancakes have gained popularity around the world, with many people recreating the recipe at home. They are easy to make and require only a few ingredients, making them a popular choice for those who want to try their hand at Korean cuisine. The combination of the sweet, sticky dough and the warm, flavorful filling make hotteok a delicious and satisfying snack for any time of day. Whether you are in Korea or trying them out at home, Korean sweet pancakes are a must-try for anyone with a sweet tooth.
How to make Korean Sweet Pancakes
Prep Time : 1 hr
Cook Time : 20 mins
Total Time : 1 hr 20 mins
Servings : 8 servings
Ingredients
Yeast for the dough:
- 1 package active dry yeast (2-1/4 teaspoons) or instant yeast
- 1/4 cup warm water (no need for water if using instant yeast)
- 1 teaspoon sugar (no need for sugar if using instant yeast)
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sweet rice flour (glutinous rice flour/powder)
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients:
- 1 tablespoon cooking oil
- 1-1/4 cups milk (or almond milk) or water Start with 1 cup and gradually add more
Filling:
- 1/4 cup sugar
- 1/4 cup dark brown sugar
- 1 teaspoon cinnamon powder
- 10 tablespoons of assorted roasted seeds and nuts (sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, etc.
- cooking oil for pan-frying
Instructions
1. Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.
2. Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.
3. Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.
4. Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.
5. Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
6. Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.
7. Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.
8. Carefully gather the edges together, pinching to seal. (This might take some practice.)
9. Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.
