Hotteok (Sweet Filled Pancakes)

Ingredients

• 2 cups All-purpose flour (gluten-free blend)
• 2 tbsp Sugar
• 1 tsp Dry yeast
• 1/4 tsp Salt
• 1 cup Warm water
• 2 tbsp Vegetable oil
• 1/2 cup Brown sugar
• 1 tsp Cinnamon
• 2 tbsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine the 2 cups of all-purpose flour (gluten-free blend), 2 tablespoons of sugar, 1 teaspoon of dry yeast, and 1/4 teaspoon of salt.
2. 2Add the 1 cup of warm water to the bowl and mix until a sticky dough forms. Cover the bowl and let the dough rise in a warm place for about 1 hour.
3. 3In a separate, smaller bowl, mix together the 1/2 cup of brown sugar, 1 teaspoon of cinnamon, and 2 tablespoons of sesame seeds to create the filling.
4. 4Place a 25.4 cm non-stick skillet over medium heat. Add the 2 tablespoons of vegetable oil and let it heat up for about 1 minute.
5. 5Take a small handful of the risen dough. Flatten it into a circle about 10.16 cm wide. Spoon about 1 tablespoon of the brown sugar filling into the center of the dough circle. Carefully fold the edges of the dough up and over the filling to seal it completely, creating a small pouch.
6. 6Gently place the sealed dough pouch, seam-side down, into the heated skillet. Cook for 3 to 4 minutes per side, until the pancake is a deep golden brown. Use a spatula to gently press down on the pancake while it cooks to help it flatten slightly and cook evenly.
7. 7Remove the cooked hotteok from the skillet and place it on a plate. Repeat steps 5 and 6 with the remaining dough and filling.
8. 8Serve the hotteok warm.

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