Hotteok (Korean Sweet Syrup Pancakes)

Ingredients

Contains gluten, dairy, tree-nut, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Warm the milk until it's about 110°F (just warm to the touch).

   If you don't have a thermometer, warm until lukewarm; too hot will kill the yeast.

2. 2

   Stir 1 tsp sugar into the warm milk, sprinkle the yeast over the surface and let sit until foamy.

   If the yeast doesn't foam in 10–12 minutes, the yeast may be old — start again with fresh yeast.

   10 min
3. 3

   In a large bowl combine the flour, the remaining 2 tbsp sugar and salt.

   Whisk briefly so dry ingredients are evenly distributed.

4. 4

   Add the yeast-milk and 2 tbsp vegetable oil to the dry ingredients and mix until a shaggy dough forms.

5. 5

   Turn the dough onto a lightly floured surface and knead until smooth and elastic.

   5 min
6. 6

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel and let rise until doubled in size.

   A warm, draft-free spot (like an oven with just the light on) helps; allow 60–90 minutes depending on room temperature.

   75 min
7. 7

   While the dough is rising, toast the walnuts in a dry skillet over medium heat until fragrant, about 3 minutes; let cool and chop roughly.

   Stir constantly so nuts don't burn.

   3 min
8. 8

   Combine the chopped walnuts, dark brown sugar, cinnamon, toasted sesame seeds (if using) and melted butter in a bowl; stir until evenly mixed.

   The filling should be loose so it melts easily inside the pancake.

9. 9

   Punch down the risen dough and divide it into 8 equal pieces; roll each into a smooth ball.

10. 10

    Flatten one ball into a 3-inch disc in your palm, put about 1 1/2 tablespoons of filling in the center, then pinch the edges together to seal and roll seam-side down into a ball. Repeat with remaining dough.

    Work gently so the filling stays in the middle and doesn't leak out.

11. 11

    Let the filled balls rest, covered, for a short second rise to puff slightly.

    This helps them cook up pillowy — don't skip if you have time.

    20 min
12. 12

    Heat 1 tablespoon vegetable oil in a heavy skillet over medium-low. Add 3–4 filled balls (depending on pan size) seam-side down, press each gently with a spatula to flatten into a 4–5 inch pancake, and cook until golden and the sugar inside begins to melt and caramelize.

    Cook on medium-low so the sugar melts before burning; total time is for all batches — each pancake needs about 3–4 minutes per side.

    15 min
13. 13

    Flip the pancakes and cook the other side until deep golden, about 2–3 minutes. Add a little more oil between batches if the pan looks dry.

    If sugar leaks and chars, reduce the heat slightly.

14. 14

    Transfer cooked hotteok to a plate lined with paper towel to absorb excess oil and serve warm.