Korean Hotteok-Style Sweet Pancakes

Serves 4 · 25 min prep · 15 min cook

Ingredients

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

Instructions

1. 1In a mixing bowl whisk together the flour, instant yeast, sugar, and salt until evenly combined.
2. 2Pour in the warm water and one tablespoon of the oil; stir with a spatula until a soft, slightly sticky dough forms.
3. 3Cover the bowl and let the dough rest in a warm spot for 20 minutes until it puffs slightly and feels elastic.
4. 4Meanwhile stir the brown sugar, chopped walnuts, and cinnamon together in a small bowl to make the filling.
5. 5Divide the rested dough into eight equal pieces and flatten each into a rough 4-inch disk on a lightly oiled surface.
6. 6Spoon a heaping tablespoon of the brown-sugar filling into the center of each disk, then pinch the edges tightly closed to seal into a ball.
7. 7Heat a large nonstick skillet over medium heat and melt a little butter to coat the surface.
8. 8Place two or three filled balls seam-side down in the skillet and gently press each with a spatula into a thick pancake about ½-inch high.
9. 9Cook 2–3 minutes until the underside is deep golden and crisp, then flip and cook the second side another 2 minutes until caramelized and the filling is molten.
10. 10Transfer to a plate, wipe the pan if needed, and repeat with remaining dough and butter. Serve hot so the cinnamon-walnut syrup oozes when bitten.