Perfect Korean Sweet Pancakes

Discovering Hotteok

My Favorite is Korean Sweet Pancakes and I first encountered Korean sweet pancakes, or Hotteok, during a chilly winter trip to Seoul. I wandered through a bustling street market, mesmerized by the sizzling sounds and sweet aroma wafting through the air. The vendors, with their friendly smiles, ladled golden batter onto griddles, and the sight of the hot, crispy pancakes quickly drew me in. Each bite revealed a warm, gooey filling that was a perfect blend of brown sugar, cinnamon, and nuts. It was the ultimate comfort food on a cold day, and I knew I had to learn how to make it at home.

Bringing Hotteok Home

Back home, I was determined to recreate that magical Hotteok experience. I gathered the ingredients: flour, yeast, and brown sugar, just as I had seen in the market. Mixing the dough was a bit of a challenge, but seeing it rise and double in size brought a sense of accomplishment. I carefully shaped each pancake, remembering the vendor’s technique of sealing in the filling and pressing them down in the pan. The kitchen was soon filled with the mouthwatering scent of cinnamon and sugar, just like the market in Seoul.

Perfecting the Pancake

Cooking the pancakes was the most exciting part. I watched as they transformed from dough balls into golden, crispy disks. The key was to cook them slowly, so the gooey center would melt perfectly without spilling out. I experimented with the heat, flipping them with care and covering the pan to ensure the filling stayed inside. The final result was a stack of beautiful Hotteok, each one bursting with a sweet, nutty center that reminded me of my winter adventure in Korea.

Enjoying the Sweet Treat

Finally, I sat down with a steaming cup of tea and took a bite of my homemade Hotteok. The crispy exterior gave way to the warm, sugary filling, and I was instantly transported back to that vibrant market in Seoul. Every bite was a comforting reminder of my travels and a testament to the joy of recreating cherished memories through food. These Korean sweet pancakes had become more than just a snack—they were a delicious connection to a special moment in my life.

Chef’s Notes-Korean Sweet Pancakes

• Ensure the dough is soft and slightly sticky, but not too wet. If it’s too sticky, add a bit more flour, one tablespoon at a time, until manageable.
• Experiment with different fillings like chocolate chips, sweetened red bean paste, or fruit preserves for a unique twist.
• Be cautious not to overfill the dough. Too much filling can cause it to leak out during cooking. Aim for about 1 tablespoon per pancake.
• Make sure to seal the edges of the dough tightly around the filling to prevent it from leaking out. Pinch the edges well and shape it into a smooth ball.
• Cooking at medium heat ensures the pancakes cook evenly without burning. The final low heat step helps the filling melt completely without over-browning the exterior.
• Serve these pancakes warm to fully enjoy the gooey filling. They’re a perfect treat with a cup of tea or coffee, especially on a chilly day.
• If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat in a skillet to regain the crispy exterior before serving.

Korean Sweet Pancakes

Recipe by Kimmy

Course: SnackCuisine: Korean

Servings

4

pancakes

Prep time

1

hour 

Cooking time

15

minutes

Calories

174

kcal

Resting Time

20

minutes

Total time

1

hour 

35

minutes

Dive into the delightful world of Korean street food with these irresistible sweet pancakes, known as Hotteok! Crispy on the outside and filled with a gooey, sweet center, these pancakes are a winter favorite. Perfect for satisfying your sweet tooth, this revamped recipe is quicker and clearer than ever. Try it out and experience the ultimate comfort food!

Ingredients

• Main Dough Ingredients

• 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 lukewarm milk

• Cooking oil (for frying)

• Filling Mixture

• 1/4 cup packed dark brown sugar

• 1/4 tsp ground cinnamon

• 2 tbsp finely chopped walnuts (or peanuts, almond slices, sunflower seeds)

Directions

• Prepare Dough – Sift the all-purpose flour into a large mixing bowl. Add the fine sea salt, granulated sugar, and instant dry yeast. Pour in the lukewarm 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 Pancakes – Lightly oil your hands to prevent sticking. Divide the dough into six 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 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). Cook until the bottom is lightly golden brown (about 30 seconds), then flip and press down with a spatula. Cook until the other side is golden brown (about 1 minute). Flip once more and reduce heat to low. Cover with a lid and cook until the filling melts completely (about 1 minute).
• Serve Hot – Transfer the cooked pancake 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: 2mg
• Iron: 6mg

FAQ-Korean Sweet Pancakes

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour. However, the texture may be denser, and you might need to adjust the amount of liquid.

What can I use if I don’t have instant dry yeast?

You can use active dry yeast as a substitute. Dissolve it in the lukewarm milk and let it sit for 5-10 minutes before using.

Can I make these pancakes in advance?

Hotteok is best enjoyed fresh and warm, but you can prepare the dough and filling in advance. Refrigerate the dough and filling separately, then assemble and cook as needed.

How do I store leftover Hotteok?

Store leftover pancakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer and then transfer to a freezer bag. Reheat in a skillet before serving.

Can I make a gluten-free version of this recipe?

Yes, you can use a gluten-free all-purpose flour blend to make a gluten-free version. Ensure the blend contains xanthan gum or guar gum to help with texture.