How To Make Best Hatteok Sweet Pancakes

Hatteok Sweet Pancakes



·         1/4 cups flour
·         ½ Cup rice flour
·         2 tbsp. sugar
·         ¼ tsp. salt
·         ¾ cup milk warmed
·         1 tbsp. butter melted
·         2 tbsp. cooking oil (for frying)
·         Filling
·         ½ cup brown sugar
·         1 tsp cinnamon
·         ¼ nutmeg
·         3 tbsp walnuts or pecans chops



1.    Combine the dry ingredients in a large bowl. Add the warm milk and butter and stir until a dough forms.

2.    Knead the dough into a ball and cover to rise for 1-2 hours. Dough should almost double in size. TIP: leave to rise in a warm area.

3.    Once dough has risen, flatten it and divide it into 8 pieces.

4.    Roll each piece into a ball and flatten it to about 4- wide.

5.    Place 1 tbsp. of filling in the center of each dough circle.

6.    Fold the dough up and around the filling and make a ball. Be sure that all the filling is surrounding by the dough.

7.    Flatten the balls into about 3" pancakes.

8.    Heat 2 tbsp. cooking oil over medium heat in a nonstick skillet.

9.    Add the pancakes and cook until golden brown on both sides (about 30 second to 1 minutes per side).

10.  Add 1 tbsp. water and cover the pan with a lid. Cook for 30 seconds to allow the filling to melt.


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