Easy Korean Sweet Pancakes

A Sweet Beginning

Korean Sweet Pancakes have a special place in my heart. The recipe for these delightful treats, known as Korean Sweet Pancakes, is a celebration of my love for Korean street food. As soon as you start making them, the aroma of sweet cinnamon and melting brown sugar fills your kitchen, bringing back fond memories of bustling street markets. Korean Sweet Pancakes are not just a snack; they’re a nostalgic journey that’s both easy to make and incredibly satisfying.

The Joy of Creation

When I first tried my hand at this Korean Sweet Pancakes recipe, I was amazed at how simple ingredients could transform into something so delectable. The dough, which is prepared with all-purpose flour, yeast, and warm milk, becomes a fluffy base that wraps around a gooey filling of dark brown sugar, cinnamon, and chopped nuts. After a quick rise and some shaping, each pancake is fried until golden and crispy. The result is a perfect blend of textures: a crunchy exterior with a sweet, molten center that makes every bite a little bit of heaven.

A Culinary Dance

Cooking Korean Sweet Pancakes is a bit like a culinary dance. You start by mixing and letting the dough rise, then shape each piece and fill it with the sweet mixture. As they cook in the pan, you get to watch them puff up and turn golden brown. The smell that fills the kitchen is irresistible, and it’s hard not to sneak a taste before they’re even finished. Each pancake is like a warm hug, with the crispy edges and soft, sweet interior creating a comforting treat.

The Perfect Treat

Serving up Korean Sweet Pancakes is always a hit with friends and family. They’re perfect for a cozy evening or a fun snack to enjoy with loved ones. Whether you serve them fresh out of the pan or at room temperature, these pancakes are sure to bring smiles and satisfied bellies. They remind me of the joy of sharing good food and the happiness that comes with a well-loved recipe

Chef’s Notes- Korean Sweet Pancakes

• Ensure Fresh Yeast: Make sure your instant dry yeast is fresh and active. If the yeast is old or inactive, the dough may not rise properly.
• Proper Dough Rising: Allow the dough to rise in a warm, draft-free area. If your kitchen is cold, you can place the bowl in an oven with the light on to create a warm environment.
• Dough Consistency: The dough should be soft but not sticky. If it’s too sticky, add a bit more flour; if too dry, add a tiny bit more warm milk.
• Oil Temperature: Make sure the pan is properly preheated and the oil is hot but not smoking. This helps in getting a crispy exterior while ensuring the filling melts well.
• Filling Variations: Feel free to experiment with different fillings such as chocolate chips, fruit preserves, or even savory options like cheese and ham for a different twist.

Korean Sweet Pancakes

Recipe by Kimmy

Course: SnackCuisine: KoreanDifficulty: Medium

Servings

4

pancakes

Prep time

35

minutes

Cooking time

15

minutes

Calories

174

kcal

Resting Time

1

hour 

Total time

1

hour 

50

minutes

Dive into the delightful world of Korean street food with these scrumptious Korean Sweet Pancakes! Perfectly crispy on the outside and filled with a gooey, sweet center, these pancakes are a treat you won’t want to miss. Whether you’re a seasoned cook or a beginner, this recipe is simple, affordable, and customizable to your taste. Get ready to impress your family and friends with this delicious snack!

Ingredients

• For the Dough

• 1 1/4 cups all-purpose flour

• 1/2 tsp fine sea salt

• 1 tsp granulated sugar

• 1 tsp instant dry yeast

• 1/2 cup warm milk

• Cooking oil for frying

• For the Filling

• 1/4 cup packed dark brown sugar

• 1/4 tsp ground cinnamon

• 2 tbsp chopped nuts (walnuts, peanuts, or almonds)

• Alternative Ingredients:

• All-Purpose Flour: Can be substituted with gluten-free flour for a gluten-free version.

• Milk: Use almond milk or any plant-based milk for a dairy-free option.

• Nuts: Replace with seeds like sunflower seeds for nut allergies.

Directions

• Prepare the Dough: In a large mixing bowl, sift the all-purpose flour and add the sea salt, granulated sugar, and instant dry yeast. Pour in the warm milk and mix until a dough forms. Cover the bowl with plastic wrap and let it rise at room temperature until it doubles in size (about 1 hour).
• Punch Down Dough: Once the dough has risen, punch it down to release the gas. Cover again and let it rest for another 20 minutes.
• Shape the Pancakes: Lightly oil your hands to prevent sticking. Divide the dough into 6 equal portions. Flatten each piece in your hand and place about 1 tablespoon of the filling mixture in the center. Gather the edges to seal the filling inside.
• Cook the Pancakes: Preheat a nonstick pan over medium heat and add a thin layer of cooking oil. Place one or more dough balls in the pan (leaving space for expansion) and cook until the bottom is lightly golden brown (about 30 seconds). Flip and press down with a spatula to flatten. Cook until the other side is golden brown (about 1 minute). Flip again and reduce heat to low. Cover with a lid and cook until the filling melts (about 1 minute).
• Serve: Transfer the cooked pancakes to a plate and repeat with remaining dough. Serve hot and enjoy!

Equipment

• mixing bowls
• measuring cups and spoons
• Chef’s Knife
• Cutting Board
• Nonstick Pan
• silicone spatula set

Nutrition Facts

• Calories: 174kcal
• Carbohydrates: 30g
• Protein: 3g
• Fat: 5g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 50mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 0IU
• Vitamin C: 0mg
• Calcium: 4mg
• Iron: 6mg

FAQs- Korean Sweet Pancakes

Can I use a different type of flour for this recipe?

Yes, you can use gluten-free flour as a substitute for all-purpose flour. The texture may vary slightly, but it will still be delicious.

What should I do if my dough doesn’t rise?

Check if your yeast is fresh and active. If the dough doesn’t rise, it could be due to expired yeast or not being in a warm enough environment. Try placing it in a warm spot and give it more time.

Can I make these pancakes in advance?

Yes, you can make the pancakes ahead of time. Allow them to cool completely, then store them in an airtight container. Reheat them in a pan or toaster before serving to restore some of their crispiness.

How do I store leftovers?

Store any leftover pancakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a pan or oven before serving.

Can I make the filling ahead of time?

Yes, you can prepare the filling in advance. Mix the dark brown sugar, cinnamon, and nuts, and store it in an airtight container at room temperature until ready to use.