Hatteok Sweet Pancakes
Ingredients
Pancakes:
·
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
Instructions
Pancakes:
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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