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Sweet Hotteok (Brown Sugar & Walnut Pancakes)

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Sweet Hotteok (Brown Sugar & Walnut Pancakes)

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Adjust Servings:
1 1/4 cup All Purpose Flour
1 teaspoon Sugar
1 teaspoon Dried or Quick Rise Yeast
1/2 cup Whole Milk Warm
1 teaspoon Vegetable Oil For managing the dough
3 tablespoons Brown Sugar
1/2 teaspoon Cinnamon Powder
2 tablespoons Walnuts Crushed

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Addictive brown sugar and walnut pancakes made with easy-to-find ingredients

  • 1 hour 15 min
  • Serves 2
  • Easy


  • Batter

  • Filling





Make the dough

In a large mixing bowl, combine the flour, sugar, yeast and milk. Mix well until a dough forms, then cover the bowl with plastic wrap. Allow it to ferment at room temperature until size doubles. This could take 1-3 hours, shorter or longer depending on the yeast you use.


Make the filling

In a small bowl, combine the brown sugar, cinnamon powder and walnuts. Set aside.


Add the filling to dough

When dough is ready, grease your hands with the oil so the dough doesn't stick to them. Separate dough into 4 pieces. One at a time, place the dough in your hand and flatten it. Place about 1/4 of the filling (about size of golfball) to the center of the dough, then gather the corners to seal the filling and create a ball. Set aside and repeat this with the other 3 pieces.


Fry the pancakes

Heat a large pan over medium heat. When hot, in about 1 minute, add 1 tablespoon of vegetable oil. Place the dough onto the pan, allowing room for them to expand (you may need to work in batches), and press down with a spatula to flatten. Cook for 2 minutes, then flip over and cook for another 2 minutes - you may need to flatten the pancake again at this point. Finally, flip over a second time and cook for 1 additional minute. The pancakes are ready when golden brown and sugar filling is fully melted. Enjoy!

Rebecca Chan

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