Korean Sweet Pancakes

These shallow fried, crispy pancakes are oozing with a syrup mixture of walnuts & brown sugar that makes you craving for them all the time!

All purpose flour – 2 cups
Rice flour – 1 cup
Milk- 1.5 cup
Brown sugar-3 tbsp
Walnuts-A handful, coarsely chopped
Cinnamon powder- 1/2 tsp
Black sesame seeds- 1 tsp
Instant yeast – 1 pack
White sugar- 1 tsp
Oil- As needed
Salt- A pinch

Method: In a large bowl, add the all purpose flour, rice flour, sesame seeds, yeast, white sugar, & salt and mix well. To the milk, add 1 tsp of oil and mix well. Add the milk mixture slowly into the dry ingredients and mix until everything is well combined into a smooth sticky consistency. Cover with a clingwrap and leave it aside for 30-45 mins until the dough doubles in size.
Meanwhile, for the filling, add the chopped walnuts into a small bowl along with brown sugar & cinnamon powder and mix well. Heat a pan on medium flame. Add enough oil as needed to shallow fry the pancakes. Grease your hands generously with oil. Take a chunk of the dough and flatten it using the palm of your hands, place 1 tbsp of the prepared walnut mixture into the center of the flattened dough and then fold it from all sides of the dough. Carefully drop it on the heated pan with oil. Once the bottom turns light golden color, gently press the top of the pancake with a flat spatula and gently flip it to the other side and flatten again. Cook until both sides are golden brown. Remove from the pan and drain on paper towel. Repeat the process for the remaining dough. Serve warm and enjoy!

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