Description
A traditional Korean sweet pancake with a gooey cinnamon and nut filling, reimagined in a delicious vegan version that’s both crispy and chewy.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon yeast
- 2 tablespoons vegetable oil
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 1 teaspoon cinnamon
- 1/4 cup raisins (optional)
- A pinch of nutmeg (optional)
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
- Add the flour, salt, and vegetable oil to the yeast mixture. Mix until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, mix the brown sugar, chopped walnuts, cinnamon, and any optional add-ins for the filling.
- Punch down the dough and divide it into 8 equal portions.
- Flatten each portion into a disc, spoon a tablespoon of filling in the center, and pinch the edges to seal.
- Heat a non-stick pan over medium heat with a little oil.
- Place the filled dough seam side down in the pan, flatten gently with a spatula.
- Cook 3-4 minutes per side until golden brown and crispy.
- Serve warm and enjoy!
Notes
Ensure your water is warm, not hot, to activate yeast properly. Don’t overfill the pancakes or they may burst. Press down gently but firmly during cooking for a crispier texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: hotteok, korean dessert, vegan, sweet pancake, cinnamon, nuts