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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