Korean Hotteok Sweet Pancake Bites

Serves 4 · 20 min prep · 15 min cook

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp instant yeast
• 2 tbsp sugar
• 1/4 tsp salt
• 2/3 cup warm milk
• 2 tbsp neutral oil
• 1/2 cup dark brown sugar
• 1 tsp ground cinnamon
• 1/3 cup chopped walnuts or peanuts
• 1 tbsp honey
• 3 tbsp neutral oil for pan-frying
• 1 pinch of salt for filling

Instructions

1. 1In a bowl, whisk flour, instant yeast, sugar, and salt. Pour in the warm milk and oil, then mix until a soft, slightly sticky dough forms.
2. 2Knead the dough on a lightly oiled surface for 3 to 4 minutes until smooth and elastic. Cover and rest 10 minutes in a warm spot while you make the filling.
3. 3Stir brown sugar, cinnamon, chopped nuts, honey, and salt into a crumbly, moist filling that clumps when pressed.
4. 4Divide the rested dough into small balls. Flatten each ball into a thin disk, add a spoonful of filling in the center, and pinch the edges tightly to seal so no sugar leaks.
5. 5Gently press each filled ball into a thick coin shape about 2 inches wide, keeping the seam side down.
6. 6Heat a large nonstick skillet over medium heat and add a thin film of oil. Place several bites seam-side down, leaving space between them.
7. 7Cook 2 to 3 minutes until the bottoms are deep golden and the sugar inside begins to melt. Flip carefully and press lightly with a spatula.
8. 8Cook the second side another 2 to 3 minutes until both sides are caramel-brown and the filling is molten. Lower heat if the sugar starts to scorch.
9. 9Drain briefly on a rack or paper towel. Serve warm so the cinnamon-sugar center stays gooey; cool leftovers and re-crisp in a dry pan.