Hotteok (Sweet Pancakes)

Instructions

1. 1In a large bowl, combine the 1 1/2 cups All-Purpose Flour, 1 tsp Active Dry Yeast, 1 tbsp Sugar, and 1/4 tsp Salt. Add the 3/4 cup Warm Water and 2 tbsp Vegetable Oil. Mix with your hands or a spoon until a sticky dough forms. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 hour.
2. 2While the dough is rising, prepare the filling. In a small bowl, mix together the 1/2 cup Brown Sugar, 1 tsp Cinnamon, and 1/4 cup Walnuts or Pecans. Set aside.
3. 3After the dough has risen, gently punch it down to release the air. Divide the dough into 8 equal portions. Take one portion and flatten it into a small circle on a lightly floured surface (you can use a little extra of the 1 1/2 cups All-Purpose Flour if needed, but be sparing).
4. 4Place about 1 tablespoon of the brown sugar and nut filling in the center of the flattened dough circle. Carefully bring the edges of the dough up and around the filling to seal it completely, forming a ball. Repeat with the remaining dough portions and filling.
5. 5Heat 2 tbsp Vegetable Oil in a large skillet or on a griddle over medium heat, which is about 175°C.
6. 6Carefully place the filled dough balls, seam-side down, into the hot oil. Use a spatula to gently flatten each pancake to about 1.27 cm thickness. Cook for 2-3 minutes on the first side, until golden brown.
7. 7Flip the pancakes over and cook for another 2-3 minutes on the second side, until golden brown and the filling is melted and gooey. You should hear a gentle sizzle as they cook.
8. 8Remove the hotteok from the skillet and serve immediately while they are hot and the filling is molten.

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