Hotteok (Korean Sweet Pancakes)

• 2 cups all-purpose flour
• 1 cup warm water
• 2 tsp dry yeast
• 2 tbsp sugar
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/2 cup brown sugar (for filling)
• 1 tsp cinnamon powder
• 2 tbsp chopped nuts (walnuts or peanuts)

Instructions

1. 1

   In a large bowl, dissolve sugar and yeast in warm water. Let sit for 5-10 minutes until frothy.

2. 2

   Add salt, 1 tbsp oil, and flour. Mix well until a sticky dough forms.

3. 3

   Cover tightly with plastic wrap and let rise in a warm place for 1 hour or until doubled in size.

4. 4

   While dough rises, mix brown sugar, cinnamon, and chopped nuts in a small bowl.

5. 5

   After the dough has risen, punch it down to remove gas. Grease your hands with oil (the dough is very sticky).

6. 6

   Divide dough into 8 balls. Flatten one ball in your hand, place a spoonful of filling in the center, and seal it well.

7. 7

   Heat a generous amount of oil in a frying pan over medium heat. Place the sealed dough ball seam-side down.

8. 8

   Cook for 30 seconds, then flip carefully. Use a spatula to press the pancake flat firmly.

9. 9

   Cook for 1-2 minutes until golden brown, flip once more to cook the other side if needed. Repeat with remaining dough.

10. 10

    Serve hot while the filling is melted and syrupy (be careful, it's hot!).