Pan-Fried Korean Pancakes with Cinnamon Brown Sugar Filling

What you need

• 200 ml (3/4 cup + 1 tbsp) lukewarm milk
• 1 tbsp granulated sugar
• 1 1/2 tsp instant yeast
• 200 g (1 2/3 cups) all-purpose flour
• 50 g (1/3 cup) glutinous rice flour
• 1/2 tsp salt
• 100 g (1/2 cup) dark brown sugar, packed
• 1 tsp ground cinnamon
• 40 g (1/3 cup) walnuts or peanuts, finely chopped
• 4 tbsp vegetable oil, plus a little for your hands

Method

Restated from the original video

1. 1

   Stir the granulated sugar and yeast into the milk and leave for a few minutes until it starts to foam.

2. 2

   In a large bowl, combine the flour, rice flour and salt.

3. 3

   Pour in the milk mixture and beat with a wooden spoon until a soft, very sticky dough forms, 2-3 min.

4. 4

   Cover the bowl and leave in a warm spot until doubled, about 1 hour.

5. 5

   Meanwhile, mix the brown sugar, cinnamon and nuts in a small bowl for the filling.

6. 6

   Oil your hands and punch the dough down. Divide it into 8 equal pieces.

7. 7

   Flatten one piece in your palm into a disc about 10 cm (4 in) wide. Put about 1 1/2 tbsp of filling in the centre.

8. 8

   Gather the edges up over the filling and pinch them tightly closed so no sugar can leak. Set seam side down on an oiled plate and repeat with the rest.

9. 9

   Heat 2 tbsp of the oil in a large frying pan over medium heat.

10. 10

    Put 3-4 balls in the pan, seam side down, and fry until the bottoms are light golden, about 1 min.

11. 11

    Flip each one and press it firmly with an oiled spatula into a flat pancake about 1 cm (1/2 in) thick.

12. 12

    Fry until the underside is deep golden, 2-3 min, then flip again and cook until both sides are crisp and the filling has melted, 2-3 min more. Lower the heat if they colour too fast.

13. 13

    Drain on a rack and fry the rest, adding the remaining oil as needed.

14. 14

    Let them cool for a couple of minutes before biting in, as the melted sugar inside is very hot.

Imported from arsmatrix.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.