Recipe by Mysterygirl
These were described to me as inside out pancakes. I just call them delicious.
Top Review by chonglet
Wow, I LOVE this recipe!! I made it once for the fam, and they just inhaled it so quickly. But I really do recommend that you let the dough sit in the fridge overnight so to give sufficient time for the yeast to rise. I noticed a dramatic change in taste on day 1 and day 2 for the dough. D1 dough tasted flat, too starchy (potato-ey), and dense, while D2 proved to be fluffly, easier to worok with, and simply--just right. Oh, and I also replaced the brown sugar with honey powder (found in Korean markets), and before closing up my dough ball, I would squeeze a dollop of honey over the honey powder so to help speed up the melting process for the syrup formation. Adding even just a bit of syrup over your brown sugar will help! :) Awesome, awesome recipe! I just made more last night, to enjoy after tonight's dinner. ^.^ yipee~ I also suggest adding ground peanuts into the filling. I hear using 1/4 rice flour and 3/4 flour helps create a chewier texture. I will try this next time. When flattening the dough, I oil my hand liberally so the dough doesn't stick unto my hand, and then flatten on top of a greased board, spread it about .5cm thick, and then put two large tablespoons of filling, add a bit of honey, and then fold over all corners into a round ball. On the skillet, I lay the round ball atop a layer of hot oil, and after about 15-30 sec., I flip it over and THEN flatten as much as possible. I heat it over med heat for a bit so to melt the sugar and the dough to fully cook. I also tried it with red bean paste, and that tastes very good as well. >.<
- 10 tablespoons butter or 10 tablespoons margarine, softened
- 2 eggs, beaten
- 2 tablespoons yeast
- 2 tablespoons sugar
- 1 1⁄2 cups warm water
- 1⁄2 cup potato flakes
- 1 cup cold water
- 1⁄4 cup powdered milk
- 1⁄4 cup sugar
- 2 teaspoons salt
- 6 cups flour
- 1 cup brown sugar
- 2 tablespoons cinnamon
- vegetable oil
Directions See How It's Made
- Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
- Mix potato flakes with cold water in a separate bowl.
- In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
- Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
- Mix until well blended.
- Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
- Remove from bowl and knead on a floured board for about 10 minutes.
- Grease a clean bowl and set the dough inside to rise for about 45 minutes.
- Divide into 36 balls and cover with a damp cloth.
- Mix brown sugar and cinnamon together.
- Add more cinnamon if you prefer.
- Add enough oil to the bottom of a skillet to just barely cover the bottom.
- Heat over a medium flame.
- Take a ball of dough and flatten in the palm of your hand.
- Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
- Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
- Let cook another 30 seconds, flip and flatten some more.
- Allow it to finish browning.
- Remove from skillet and let cool on a paper towel.
- Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.