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By Su Scott
A simplified version of the sugar-and-nut-filled pancakes found in Korean street food markets, which are especially popular during winter.
200g strong white bread flour
50g rice flour
½ tsp sea salt
7g sachet easy bake yeast
1 tbsp golden caster sugar
about 1 litre vegetable oil, plus extra for kneading and greasing
40g dark brown soft sugar
40g golden caster sugar
40g mixed nuts, finely chopped (such as walnuts and pine nuts)
¼ tsp ground cinnamon
1. Mix the flours, salt and yeast in a large bowl. Gently heat the milk and 50ml water in a small saucepan until warm but not steaming, stir in the 1 tbsp caster sugar, then gradually pour over the flour mixture, stirring with a wooden spoon until it forms a rough, sticky dough. Lightly oil your hands, then knead in the bowl for 1-2 minutes, until it becomes smoother. Cover and leave for 30 minutes-1 hour in a warm place until doubled in size. Meanwhile, put all the filling ingredients in a small bowl with a pinch of salt; mix to combine.
2. When the dough is ready, lightly grease a baking tray with oil and rub some more oil on your hands. Divide the dough into 8 equal balls. Flatten 1 ball into a palm-sized disc. Put 11/2 tbsp filling in the middle then bring the top and bottom edges to the centre and pinch tightly together to seal. Repeat with the left and right edges to give a round shape. Set this seam-side down on the work surface; make a claw with your hand and roll the dough using your palm to create a tight ball. Put on the oiled tray. Repeat with the remaining dough and filling.
3. Oil a spatula, then put a large frying pan with some oil (about 2cm deep) over a medium heat. When hot (but not smoking), carefully drop in the pancakes, seam-side down (you may need to work in batches); press gently to flatten with the oiled spatula. Flip and press again gently. Fry for 3-4 minutes or until both sides are golden. Lift out onto a plate lined with kitchen paper and enjoy as soon as they are cool enough to eat.
Typical values per serving:
This recipe was first published in January 2021.
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