Hotteok (Korean Sweet Pancakes)

• Milk180ml (warm)
• Peanuts50g (chopped)
• Salt1/2 tsp
• Sugar1 tbsp
• Brown sugar100g
• All-purpose flour250g
• Glutinous rice flour50g
• Active dry yeast1 tsp
• Cinnamon powder1 tsp
• Vegetable oil2 tbsp

How to Make It

• 1

  In a large mixing bowl, combine 250g all-purpose flour, 50g glutinous rice flour, 1 tsp active dry yeast, 1 tbsp sugar, and 1/2 tsp salt. Whisk these dry ingredients together thoroughly.

• 2

  Gradually pour in 180ml of warm milk (around 40°C or 105°F) and 2 tbsp vegetable oil. Mix with a spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and elastic. It should feel soft and slightly tacky.

• 3

  Place the dough back into a lightly oiled bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place for 45-60 minutes, or until it has doubled in size. This crucial step develops the dough's flavor and texture.

• 4

  While the dough is rising, prepare the filling: In a small bowl, mix together 100g brown sugar, 1 tsp cinnamon powder, and 50g chopped peanuts. Set this aside.

• 5

  Once the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions. Lightly grease your hands with a little oil to prevent sticking, then flatten each portion into a disk about 10 cm (4 inches) in diameter.

• 6

  Place about 1-1.5 tablespoons of the sugar-nut filling in the center of each dough disk. Carefully gather the edges of the dough around the filling, pinching them tightly to seal, forming a neat ball. It's important to seal it well to prevent leakage during cooking.

• 7

  Heat a non-stick pan or griddle over medium-low heat. Add a generous amount of vegetable oil (about 2-3 tablespoons). Place the hotteok balls seam-side down in the pan, leaving space between them. Cook for about 30 seconds until the bottom is lightly golden.

• 8

  Using a hotteok press or a sturdy spatula, press each pancake down firmly until it flattens to about 1 cm (0.4 inches) thick. Continue to cook for 2-3 minutes per side, flipping once, until both sides are golden brown and the filling is bubbly and melted. Serve immediately while warm and gooey!