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Hotteok (Korean Sweet Pancakes)

Hotteok are sweet, chewy, and crispy pancakes filled with a syrupy nut or seed mixture and are commonly served as a street food in Korea. They’re often folded in half into a paper cup for easy enjoyment while walking and eating.

Tasty Team
Total Time

2 hr 10 min

2 hr 10 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min

Total Time

2 hr 10 min

2 hr 10 min

Prep Time

20 minutes

20 min

Cook Time

20 minutes

20 min

Ingredients

for 8 pancakes

  • 1 cup warm water (240 mL)
  • 1 packet active dry yeast
  • 2 ½ cups bread flour (310 g)
  • 4 tablespoons grapeseed oil, divided, plus more as needed
  • 1 teaspoon kosher salt

Filling

  • ¼ cup walnuts (30 g), finely chopped
  • 2 tablespoons maple syrup
  • 3 tablespoons turbinado sugar, or brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract

Nutrition Info

  • Calories 237
  • Fat 9g
  • Carbs 32g
  • Fiber 10g
  • Sugar 5g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
  2. While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
  3. Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4–5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
  4. Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4–5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
  5. Serve hot.
  6. Enjoy!

Ingredients

for 8 pancakes

  • 1 cup warm water (240 mL)
  • 1 packet active dry yeast
  • 2 ½ cups bread flour (310 g)
  • 4 tablespoons grapeseed oil, divided, plus more as needed
  • 1 teaspoon kosher salt

Filling

  • ¼ cup walnuts (30 g), finely chopped
  • 2 tablespoons maple syrup
  • 3 tablespoons turbinado sugar, or brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon vanilla extract

Nutrition Info

  • Calories 237
  • Fat 9g
  • Carbs 32g
  • Fiber 10g
  • Sugar 5g
  • Protein 5g

Estimated values based on one serving size.

Preparation

  1. In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
  2. While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
  3. Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4–5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
  4. Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4–5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
  5. Serve hot.
  6. Enjoy!

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