Hotteok (Sweet Filled Pancakes)

Ingredients

• 1 cup All-Purpose Flour
• 1/2 cup Warm Water
• 1 tbsp Sugar
• 1 tsp Instant Yeast
• 1/4 tsp Salt
• 2 tbsp Vegetable Oil
• 1/4 cup Brown Sugar
• 1 tsp Ground Cinnamon
• 2 tbsp Sunflower Seeds
• 2 tbsp binding_substitution
• 2 tbsp Sweet Rice Flour (Glutinous Rice Flour)

Instructions

1. 1In a large bowl, combine the 1 cup All-Purpose Flour, 1 tbsp Sugar, 1 tsp Instant Yeast, and 1/4 tsp Salt. Add the 1/2 cup Warm Water and mix everything together until a sticky dough forms.
2. 2Cover the bowl with a clean cloth and let the dough rest in a warm place for about 1 hour, or until it has doubled in size.
3. 3While the dough is rising, prepare the filling: In a separate bowl, mix together the 1/4 cup Brown Sugar, 1 tsp Ground Cinnamon, 2 tbsp Sunflower Seeds, 2 tbsp binding_substitution, and 2 tbsp Sweet Rice Flour (Glutinous Rice Flour).
4. 4Lightly grease your hands with some of the 2 tbsp Vegetable Oil. Pinch off a piece of dough, about the size of a golf ball (roughly 2 tablespoons). Flatten this dough ball into a circle in your palm.
5. 5Spoon about 1 tablespoon of the filling mixture into the center of the flattened dough circle. Carefully bring the edges of the dough up and over the filling to seal it completely, forming a round ball.
6. 6Add the remaining 2 tbsp Vegetable Oil to a large skillet or frying pan and heat it over medium heat until it shimmers, about 350°F (175°C).
7. 7Gently place the filled dough balls into the hot skillet, being careful not to overcrowd the pan. Use a spatula to slightly flatten each dough ball into a pancake shape.
8. 8Cook the hotteok for about 2 to 3 minutes per side, until they are a deep golden brown and crispy. You will see them puff up slightly as they cook.
9. 9Remove the hotteok from the skillet and serve them immediately while they are hot and the filling is gooey.

Substitutions

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