Korean Hotteok-Inspired Sweet Pancakes

Serves 4 · 15 min prep · 12 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp instant yeast
• 2 tbsp sugar
• 3/4 cup warm water
• 2 tbsp neutral oil
• 1/4 tsp salt
• 1/3 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 cup chopped walnuts
• 1 tbsp butter

Instructions

1. 1In a large bowl whisk the flour, instant yeast, sugar, and salt until evenly combined.
2. 2Pour in the warm water and one tablespoon of the oil, then mix with a spatula until a soft, slightly sticky dough forms.
3. 3Cover the bowl with a clean towel and let the dough rest in a warm spot for 10 minutes so it becomes puffy and easier to handle.
4. 4Meanwhile stir the brown sugar, ground cinnamon, and chopped walnuts together in a small bowl to make the filling.
5. 5Lightly oil your hands, divide the dough into eight equal pieces, and flatten each into a rough circle on a lightly oiled surface.
6. 6Place a spoonful of the cinnamon-walnut filling in the center of each circle, then pinch the edges tightly shut and gently flatten into thick discs so the filling stays sealed.
7. 7Heat a large nonstick skillet over medium heat and add the remaining oil plus the butter until shimmering.
8. 8Cook the stuffed pancakes in batches for 2 to 3 minutes per side, pressing lightly with a spatula, until both sides are deep golden brown and the sugar inside has melted into a gooey center.
9. 9Transfer finished pancakes to a plate and let them cool just enough to handle; the filling will be molten hot at first.
10. 10Serve warm so the caramelized filling stretches when bitten; leftovers reheat well in a dry skillet the next day.