Hotteok Korean Pancakes

Ingredients

3/4 cups bread flour
1/4 cups sweet rice flour
1 Tbs sugar
1 packet of instant yeast (2-1/4 tsp)
1 tsp salt
1/2 cup lukewarm milk
1 Tbs vegetable oil
6 Tbs of oil for frying

Filling:

2/3 cup brown sugar
1 tsp cinnamon
2 Tbs finely chopped nuts (your choice)

Method

In a large mixing bowl, combine flours, sugar, yeast and salt. Whisk together.

Ass 1 Tbs of oil to the milk and pour the milk into the dry mixture. Mix the dough with a wooden spoon for 2 minutes. Cover with a damp cloth and let it rise for an hour at room temperature.

When the dough rises double in volume, punch down in the middle and let it rest for 5 minutes.

Meanwhile, make the brown sugar filling by mixing all the filling ingredients.

Tear a 1/3 portion of the dough and flatten it down on your palm (use oil on your hands so the dough doesn't stick). Place 1, 1-1/2 Tbs of brown sugar mixture in the middle and pull the edges of the dough toward the centre and pinch to secure. Make sure there are no gaps.

Heat a the oil in a pan over medium low heat. Drop the dough and press down gently with a spatula to about 2 cm thickness. If any holes surface, patch with a bit of extra dough. Fry for 3 minutes until the dough is dry and bubbly. Flip the dough to the other side and continue to cook for another 2 minutes until they are golden brown.

Serve the pancakes hot.

Credits: Holly - Beyond Kimchee

Photo Credits: Shawn