Sweet Korean Pancakes, also known as Hotteok, bring back warm memories of chilly autumn streets filled with the smell of sweet cinnamon and sugar. Every time I think of Sweet Korean Pancakes, I’m reminded of cozy nights with family, gathered around a small kitchen table, waiting for the golden pancakes to come off the pan. It’s not just food — it’s a moment of togetherness. The crispy outside and gooey, sugary filling make each bite feel like a hug. Sweet Korean Pancakes are more than just a snack; they’re a taste of home and love.
Street Food Magic
If you’ve ever walked through the busy streets of Seoul in the winter, you’ve probably seen vendors flipping Sweet Korean Pancakes on a sizzling griddle. The smell of caramelizing sugar pulls you in, and suddenly, you’re standing in line, watching them press balls of dough flat with a metal tool. Each pancake is cooked to a perfect golden brown, crispy on the outside, soft on the inside. You can’t resist taking a bite, even if it’s too hot. The melted brown sugar filling oozes out, sticking to your fingers — but you don’t mind. This little moment of joy is why Sweet Korean Pancakes are loved by locals and visitors alike.
Simple Ingredients, Big Flavor
What makes Sweet Korean Pancakes so special is how simple the ingredients are — flour, yeast, water, sugar, and a touch of salt for the dough. The filling? Just brown sugar, cinnamon, and crushed nuts. It’s incredible how these basic ingredients turn into something magical. Making them at home might seem tricky, but it’s easier than you think. The dough needs time to rise, but the real fun begins when you fill each ball of dough with the sweet filling, press it flat, and watch it puff up on the pan. The sound of the sizzle, the sweet smell in the air — it’s a full sensory experience.
Why Everyone Should Try It
There’s a reason Sweet Korean Pancakes have become popular worldwide. They’re comforting, sweet, and fun to make. Whether you enjoy them fresh off the pan or later as a treat with tea, they never disappoint. They’re also customizable — add chocolate, fruits, or even cheese if you’re feeling adventurous. Making Sweet Korean Pancakes at home is a chance to bring a bit of Korean street food magic into your own kitchen. And once you taste that warm, gooey center, you’ll understand why this simple treat holds a special place in so many hearts.
Table of Contents
Chef’s Notes- Sweet Korean Pancakes
- Wine Selection: Use a dry, robust red wine like Merlot, Cabernet Sauvignon, or Syrah. Avoid sweet wines as they may alter the balance of the spices and sweeteners.
- Control the Sweetness: Start with the minimum amount of sweetener, and adjust to taste after the initial simmer. Remember, you can always add more, but you can’t take it out!
- Spice Management: Keep the spices whole rather than ground to ensure easy straining and a cleaner presentation. Overpowering spices can dominate the drink, so use them sparingly.
- Infusion Time: For a more intense flavor, let the wine steep on low heat for up to 3 hours, but keep it just below simmering to retain the alcohol content.
- Non-Alcoholic Version: If making a non-alcoholic version with grape juice, consider adding a splash of pomegranate or cranberry juice for a more complex flavor profile.
- Presentation Matters: Serve in heatproof glasses or mugs with festive garnishes like cinnamon sticks and citrus slices for a visually appealing and aromatic touch.
Sweet Korean Pancakes
4
pancakes1
hour35
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minutes261
kcal20
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hour50
minutesDive into the delightful flavors of Korean street food with our Easy Homemade Korean Sweet Pancakes! This recipe transforms simple ingredients into irresistible golden-brown pancakes filled with a sweet blend of dark brown sugar, cinnamon, and crunchy nuts. Perfect for any occasion, these Hotteok are sure to impress with their crispy exterior and gooey center. Whether you’re hosting a brunch, craving a late-night snack, or looking to add a fun twist to your dessert menu, these pancakes deliver authentic taste and satisfaction. Get ready to create a beloved favorite that brings joy to every bite!
Ingredients
- Dough
1 1/4 cups all-purpose flour
1/2 tsp fine sea salt
1 tsp granulated sugar
1 tsp active dry yeast
1/2 cup warm milk
2 tbsp vegetable oil
- Filling
1/4 cup dark brown sugar
1/4 tsp ground cinnamon
2 tbsp chopped walnuts or nuts of your choice
- Alternative Ingredients:
All-purpose flour: Substitute with whole wheat flour for a healthier option.
Warm milk: Use almond milk for a dairy-free version.
Dark brown sugar: Replace with coconut sugar or regular brown sugar.
Vegetable oil: Can be substituted with olive oil or any neutral cooking oil.
Walnuts: Omit for a nut-free version or use seeds like sunflower or pumpkin seeds.
Directions
- **Preparing the Dough** – Begin by sifting the all-purpose flour into a large mixing bowl to ensure a smooth texture. Add the fine sea salt, granulated sugar, and active dry yeast to the flour. Pour in the warm milk and vegetable oil, then mix thoroughly until a cohesive dough forms. Cover the bowl with plastic wrap and let it ferment at room temperature until the dough doubles in size, approximately 60 minutes.
- **Resting and Shaping** – After the dough has risen, gently punch it down to release any trapped gas. Cover it again with plastic wrap and allow it to rest for an additional 20 minutes. Lightly oil your hands to prevent sticking, then divide the dough into 6 equal portions to form medium-sized pancakes. Flatten each portion in your hand, place about 1 tablespoon of the prepared filling in the center, and carefully seal the edges by gathering the corners.
- **Cooking the Pancakes** – Heat a nonstick pan over medium heat and add a thin layer of cooking oil. Place each filled dough ball into the pan, ensuring there’s enough space for expansion. Cook until the bottom is lightly golden brown, about 30 seconds. Flip the pancake and press it down firmly with a spatula, cooking until the underside is golden, approximately 1 minute. Reduce the heat to low, cover the pan with a lid, and cook for another minute to allow the sugar filling to melt completely. Transfer the cooked pancake to a plate and repeat the process with the remaining dough. Serve warm and enjoy!
Equipment
- Nonstick Pan
- silicone spatula set
- food storage containers
- digital scale
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 261kcal
- Fat: 11g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 200mg
- Potassium: 100mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 15g
- Protein: 5g
- Vitamin A: 50IU
- Vitamin C: 0mg
- Calcium: 100mg
- Iron: 2mg
FAQ- Sweet Korean Pancakes
Why isn’t my dough rising properly?
This could be due to inactive yeast or milk that was too hot or too cold. Ensure the yeast is fresh and the milk is lukewarm (around 110°F) for optimal activation. Also, allow enough time for fermentation.
Can I make the dough ahead of time?
Yes! You can prepare the dough the night before and let it rise slowly in the refrigerator overnight. Bring it to room temperature before shaping and filling.
How do I prevent the filling from leaking out?
Avoid overfilling each dough ball and ensure the edges are sealed tightly. Pinch the edges firmly and make sure there are no gaps. If you’re struggling, try wetting your fingers slightly to help seal the dough.
What oil is best for cooking these pancakes?
Use a neutral oil like vegetable oil, canola oil, or sunflower oil. These oils have a high smoke point and won’t affect the flavor.
Can I freeze cooked pancakes?
Yes! After cooking, let them cool completely, then freeze them in an airtight container. Reheat by pan-frying on low heat or microwaving them for 20-30 seconds.
