Korean Hotteok Cinnamon Pancakes
Hotteok are Korean filled pancakes with a tender, chewy dough and a sweet center that turns glossy as it cooks. This version keeps the classic street-food spirit: a yeasted dough, a brown sugar and cinnamon filling, and chopped nuts for a little crunch.
The dough should feel soft and slightly tacky, not stiff like bread dough. A short rise gives it enough lift to puff in the pan while still keeping the pancake pleasantly chewy. Lightly oiled hands make shaping easier and help seal the filling inside.
Cooking hotteok is all about steady heat. Start each dough ball seam-side down, then press it gently once the bottom sets so the pancake spreads without tearing. The sugar melts as the second side browns, so let the pancakes rest briefly before eating.
Serve them warm while the centers are syrupy. They are best the day they are made, but leftovers can be reheated in a dry skillet until the outside crisps again and the filling softens.
Nutrition (per serving)
Directions
-
1
Stir the warm water, milk, yeast, and granulated sugar in a large bowl. Let stand for 5 minutes, until the surface looks foamy.
-
2
Add the all-purpose flour, sweet rice flour, salt, and 1 tablespoon oil. Mix with a sturdy spoon until a sticky dough forms and no dry flour remains.
-
3
Cover the bowl and let the dough rise in a warm spot for 35 to 45 minutes, until puffy and roughly doubled.
-
4
Meanwhile, combine the brown sugar, chopped nuts, cinnamon, and sesame seeds in a small bowl, breaking up any firm clumps of sugar.
-
5
Lightly oil your hands and divide the dough into 8 pieces. Flatten one piece into a 4-inch round, add about 1 heaping tablespoon filling, then pinch the edges tightly closed around the filling.
-
6
Heat a large nonstick skillet over medium heat and add a thin layer of oil. Place 2 or 3 filled dough balls seam-side down in the skillet, leaving room to press them.
-
7
Cook for 1 to 2 minutes, until the bottoms are golden and sealed. Flip, then press each pancake gently with a spatula to about 1/2 inch thick.
-
8
Cook for 2 to 3 minutes more, flipping once or twice, until both sides are deep golden and the pancakes feel springy at the edges.
-
9
Transfer to a rack and repeat with the remaining dough, adding a little more oil as needed. Let the hotteok cool for 3 minutes before serving so the molten filling does not burn.
Ingredients
- Warm Water:3/4 cup
- Whole Milk:1/4 cup
- Active Dry Yeast:2 1/4 teaspoons
- Granulated Sugar:1 tablespoon
- All-Purpose Flour:2 cups
- Sweet Rice Flour:1/2 cup
- Fine Salt:3/4 teaspoon
- Neutral Oil, plus more for shaping and cooking:2 tablespoons
- Packed Dark Brown Sugar:1/2 cup
- Chopped Walnuts or Peanuts:1/3 cup
- Ground Cinnamon:1 1/2 teaspoons
- Sesame Seeds:1 tablespoon
Tips & Notes
- Use sweet rice flour for a chewier texture; if unavailable, replace it with more all-purpose flour for a softer but less elastic pancake.
- Keep the skillet at medium heat so the dough cooks through before the sugar filling gets too hot and leaks.
- If a pancake leaks slightly, keep cooking it until the escaped sugar caramelizes, then wipe the pan before the next batch.
