Hotteok (Korean Pancakes)

Prep Time

minutes

Cook Time

minutes

Total Time

minutes

Serving

size

Recipe written and created by Tracy Shaw of Food Wine Sunshine.

Filling Ingredients:

Mix dry ingredients with a whisk in a large mixing bowl.
Heat milk to lukewarm and add oil. I put room temperature milk in the microwave for 15 seconds.
Pour the milk/oil mixture into the flour mixture and mix to combine with a spatula or spoon for 1-2 minutes. The dough will be sticky.
Cover the dough with plastic wrap and let it rise until doubled in volume, about 2 hours.
Mix brown sugar, cinnamon, chocolate chips and almonds in a small bowl and set aside.
Grease your hands with a little bit of oil. After the dough has risen, divide it into 8 equal portions, placing them on a greased baking sheet.
Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 tablespoon of filling on the center of the dough.
Pull the edges of the dough together, pulling toward the center, and pinch to seal it well.
Repeat the other dough portions.
Heat a few tablespoons of oil in a large skillet over medium-low heat.
Place the filled Korean pancake dough, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds.
Flip to the other side and press down on the dough with a press or large metal spatula until it becomes about 1/2-inch thick.
Cook until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly.
Serve warm with a glass of cold Florida Milk!