Description
Delightful Korean pancakes filled with a warm mixture of sugar, cinnamon, and nuts, perfect for breakfast or dessert.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 packet (2 1/4 teaspoons) yeast
- 1 cup warm water
- 1/2 cup milk
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped peanuts or walnuts (optional)
Instructions
- In a bowl, combine warm water, yeast, and a pinch of sugar. Allow it to activate for about 10 minutes until frothy.
- In a larger bowl, mix flour, salt, and remaining sugar. Gradually add in the yeast mixture and milk. Knead until a smooth dough forms.
- Cover the bowl and let the dough rise for about an hour in a warm place until doubled in size.
- In a separate bowl, combine sugar, cinnamon, and nuts (if using).
- Divide the dough into small balls. Flatten each ball, adding a spoonful of the filling in the center. Seal the dough around the filling, shaping it back into a ball.
- Heat the frying pan over medium heat. Place the filled dough balls seam-side down and flatten gently with a spatula.
- Fry until golden brown on one side, then flip and fry until the other side is golden and the filling is melted.
Notes
Experiment with different fillings like red bean paste or chocolate for a modern twist. Keep the frying pan lightly oiled for best results.
