Street food pancake

Street food pancake

Hotteok

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
250g plain flour
1/2 teaspoon salt
2 teaspoons fast-action dried yeast
1 teaspoon caster sugar
50g brown sugar
25g walnuts, roughly chopped
1/2 teaspoon cinnamon powder
2 tablespoons each vegetable oil, to fry

Method

  1. Mix together the flour and salt in a large bowl. In a jug, whisk together the yeast, sugar and 125ml warm water, then pour into the flour. Work together briefly into a sticky dough, then leave to rise for 2 hours, or until doubled in size.
  2. Meanwhile, make the filling by mixing together the brown sugar, walnuts and cinnamon powder for the filling and set aside.
  3. When the dough has risen, knock it back and leave for a further 20 minutes. Divide the dough into eight equal portions. Flatten each into a round, and place a tablespoon of the walnut filling in the centre of each. Fold up the corners and press down to enclose the filling completely, patting it gently into a 7-cm circle. Repeat with the rest of the dough and filling.
  4. Heat 1 tablespoon of the vegetable oil in a heavybased frying pan, and carefully place four hotteok into the pan, pressing the dough down lightly with a spatula as you go. Fry for 1 minute on a medium heat, until golden-brown, and then flip them over. Press down lightly again, and fry for a further minute until golden-brown on both sides.
  5. Transfer to a plate lined with kitchen paper while you continue with the rest of the hotteok, and serve warm.
Tags:
Korean
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