Hotteok, Sweet Korean pancakes

Makes 10-12
Hotteok, Sweet Korean pancakes
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Ingredients

    Pancakes

    • 270g flour
    • 150g rice flour
    • 1tbsp black sesame seeds (optional)
    • 1 pack (11g) dry yeast
    • 2tbsp Siúcra Demerara Sugar
    • 1 tsp salt
    • 350ml lukewarm milk
    • 1tbsp rapeseed oil
    • oil for frying

    Filling:

    • 110g Siúcra Rich Dark Brown Sugar
    • 2tbsp finely chopped nuts, any type
    • 1tbsp cinnamon or other spice

    Combine the flour, dry yeast, sesame seeds, sugar and salt, in a large bowl.

    Add the milk and 1 tbsp oil to the flour and beat with a wooden spoon. The mixture will be very sticky.

    Cover with clingfilm and leave to rise until doubled in size (30-45 minutes).

    Stick a hole in the middle of the dough so that it collapses a little. Leave to rest for another 10 min.

    Meanwhile, prepare the filling. In a small bowl, mix together the brown sugar, nuts and cinnamon.

    Take a small amount of the dough and flatten with your hand. Place 1 tbsp of the filling in the centre and press the edges together towards the middle so that it forms a small ball.

    Heat a frying pan on moderate heat. Add plenty of oil.

    Place the ball in the frying pan and flatten carefully, for example with a small oiled, flat—bottomed bowl.

    When you see the surface puff up a little, turn the pancake. Add more oil if necessary. The surface should be golden.

    The pancakes taste best when freshly-cooked, but take care — the filling is hot!