Korean Hotteok Sweet Pancakes
Golden, syrupy pockets of joy, Korean hotteok are crisp-edged pancakes that burst with molten sweetness when bitten into. The chewy dough encases a rich filling of brown sugar, warm cinnamon, and crunchy nuts, creating a perfect balance of textures—crisp exterior, tender interior, and gooey center. Worth the effort for their addictive contrast of caramelized crunch and soft, pillowy layers, they’re best devoured fresh from the pan when the filling is still molten and the aroma of toasted spices fills the air.
Ingredients
- All-purpose flour2 cups
- Warm water1 cup
- Sugar2 tbsp
- Yeast1 tsp
- Salt1/2 tsp
- Brown sugar1/2 cup
- Cinnamon powder1 tsp
- Chopped nuts (walnuts or peanuts)1/4 cup
- Vegetable oilfor frying
Nutrition
Directions
- 1
In a large bowl, mix the warm water, sugar, and yeast. Let it sit for about 10 minutes until frothy.
- 2
Add the all-purpose flour and salt to the yeast mixture, and knead until a smooth dough forms. Cover and let it rise for about 30 minutes.
- 3
In a small bowl, combine the brown sugar, cinnamon, and chopped nuts. Once the dough has risen, divide it into equal portions, flatten each piece, and place a spoonful of the filling in the center. Seal the dough around the filling and shape it into a ball.
- 4
Heat vegetable oil in a skillet over medium heat. Place the filled dough balls in the skillet, pressing them down gently. Cook until golden brown on both sides, about 3-4 minutes per side.
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