Korean Brown Sugar/Cinnamon Filled Pancake

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READY IN: 3hrs 30mins
SERVES: 6
YIELD: 6 pancakes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes.
  • After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
  • Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.
  • When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
  • Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.
  • Preheat the frying pan for 20 seconds and add some oil.
  • Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat).
  • Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.
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