Hotteok, sweet Korean pancakes

makes 10-12

Rating (1 ratings)


450 ml flour
225 ml rice flour
1 tbsp black sesame seeds (optional)
1 pack (11g) dry yeast
2 tbsp Dansukker Cane Sugar Granulated
1 tsp salt
350 ml lukewarm milk
1 tbsp rapeseed oil
+ oil for frying

150 ml Dansukker Brown Sugar Dry
2 tbsp finely chopped nuts, any type
1 tbsp cinnamon or other spice


Combine the flour, dry yeast, sesame seeds, sugar and salt, in a large bowl.

Add the milk and 1 tbsp oil to the flour and beat with a wooden spoon. The mixture will be very sticky.

Cover with clingfilm and leave to rise until doubled in size (30-45 minutes).

Stick a hole in the middle of the dough so that it collapses a little. Leave to rest for another 10 min.

Meanwhile, prepare the filling. In a small bowl, mix together the brown sugar, nuts and cinnamon.

Take a small amount of the dough and flatten with your hand. Place 1 tbsp of the filling in the centre and press the edges together towards the middle so that it forms a small ball.

Heat a frying pan on moderate heat. Add plenty of oil.

Place the ball in the frying pan and flatten carefully, for example with a small oiled, flat-bottomed bowl.

When you see the surface puff up a little, turn the pancake. Add more oil if necessary. The surface should be golden.

The pancakes taste best when freshly-cooked, but take care – the filling is hot!

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