Ingredients
For the Dough
- 1.5 cups warm water
- 1 tablespoon active dry yeast
- 1.5 tablespoons sugar
- 3/4 teaspoon sea salt
- 1.5 tablespoons neutral oil
- 2 2/3 cups all-purpose flour
- 3/4 cup sweet rice flour (glutinous rice flour)
For the Filling
- 1 cup brown sugar
- 1.5 teaspoons cinnamon
- 1/2 cup sunflower seeds
For Frying
- Neutral oil
First, Make and Proof the Dough
In a large bowl, activate the yeast by combining it with the warm water and sugar. Let it sit for a few minutes until it becomes foamy.
Add the sea salt and oil, then mix in the all-purpose flour and sweet rice flour. The dough will be sticky. Cover the bowl and let it ferment in a warm spot for about 1 hour, or until it has doubled in size.
After the first proof, punch the dough down to release the air, then cover it again for a second, shorter proof of 30 minutes.
Next, Form the Pancakes
While the dough has its second proof, mix the brown sugar, cinnamon, and sunflower seeds together in a small bowl for the filling.
Turn the proofed dough out onto a lightly floured surface and knead it a few times. Divide the dough into 12 equal pieces.
Take one piece of dough and flatten it into a 5-inch circle. Spoon about 1-2 tablespoons of the brown sugar filling into the center. Gather the edges of the dough up and around the filling, pinching them together tightly to seal it into a ball. Repeat with the remaining dough and filling.
Finally, Cook the Hotteok
In a large non-stick pan, add enough neutral oil for a shallow fry (about 1/4 inch deep) and heat it over medium-low heat.
Carefully place a few of the filled dough balls into the hot oil, seam-side down. Let them fry for about a minute until the bottom is golden.
Flip the balls over, and then use a solid, flat spatula to press down firmly on each one, flattening it into a pancake shape.
Continue to fry for another 2-3 minutes per side, until both sides are a deep golden brown and the pancake is crispy. The sugar inside will have melted into a hot syrup.
Remove the hotteok to a wire rack to cool for a minute before serving. Be careful, as the filling will be extremely hot.
Korean Sweet Pancakes (Hotteok)
Ingredients
For the Dough
- 1.5 cups warm water
- 1 tablespoon active dry yeast
- 1.5 tablespoons sugar
- 3/4 teaspoon sea salt
- 1.5 tablespoons neutral oil
- 2 2/3 cups all-purpose flour
- 3/4 cup sweet rice flour glutinous rice flour
For the Filling
- 1 cup brown sugar
- 1.5 teaspoons cinnamon
- 1/2 cup sunflower seeds
For Frying
- Neutral oil
Instructions
- Combine warm water, yeast, and sugar in large bowl. Let stand until foamy, about 5 minutes.
- Mix in salt, oil, all-purpose flour, and sweet rice flour until dough forms. Cover and let rise 1 hour.
- Punch down dough, cover, and let rise another 30 minutes.
- Mix brown sugar, cinnamon, and sunflower seeds for filling.
- Divide dough into 12 pieces. Flatten each into 5-inch circle.
- Add 1-2 tablespoons filling to center of each circle. Pinch edges to seal into balls.
- Heat 1/4 inch oil in large pan over medium-low heat.
- Place dough balls seam-side down in oil. Fry 1 minute until golden.
- Flip and flatten with spatula. Fry 2-3 minutes per side until deep golden brown.
- Transfer to wire rack to cool slightly before serving.
