You will usually find our kitchen cupboard well stocked with different types of sugar and often the brand Siucra as I have written about previously.
So I was delighted to receive a new recipe from them to try as an alternative this Pancake Tuesday – it is for the sweet Hotteok which are sweet Korean pancakes.
The dough for Hotteok is made from wheat flour, water, milk, sugar, and yeast and is allowed to rise for several hours. Handful-sized balls of the dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks.
It is thought that Hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. Unlike many Chinese pancakes, which often contain savory meat fillings, Hotteok are stuffed with sweet fillings. We will be trying these this evening so thanks to Siucra for the photograph – I follow Siucra on Instagram and if you want a more traditional recipe for American Style Pancakes with butterscotch sauce you will find they have posted one here.
In the meantime here is the recipe for Hotteok which makes 10-12 pancakes.
150g rice flour
1 tbsp black sesame seeds (optional)
1 pack (11g) dry yeast
2 tbsp Siúcra Demerara Sugar
1 tsp salt
350 ml lukewarm milk
1 tbsp rapeseed oil
Sunflower oil or vegetable oil for frying
For the Filling you will need:
110g Siúcra Rich Dark Brown Sugar
2 tbsp finely chopped nuts
1 tbsp cinnamon or other spice.
1. Combine the flour, dry yeast, sesame seeds, sugar and salt, in a large bowl.
2. Add the milk and 1 tbsp oil to the flour and beat with a wooden spoon. The mixture will be very sticky.
3. Cover with clingfilm and leave to rise until doubled in size (30-45 minutes).
4. Stick a hole in the middle of the dough so that it collapses a little. Leave to rest for another 10 min.
5. Meanwhile, prepare the filling. In a small bowl, mix together the brown sugar, nuts and cinnamon.
6. Take a small amount of the dough and flatten with your hand. Place 1 tbsp of the filling in the centre and press the edges together towards the middle so that it forms a small ball.
7. Heat a frying pan on moderate heat. Add plenty of oil.
8. Place the ball in the frying pan and flatten carefully, for example with a small oiled, flat-bottomed bowl.
9. When you see the surface puff up a little, turn the pancake. Add more oil if necessary. The surface should be golden.
10. The pancakes taste best when freshly-cooked, but take care as the filling will be very hot.
Will you be trying some new recipes this pancake Tuesday?
Remember if you don’t have the time or ingredients to try this today you can pin the recipe to your recie board on Pinterest.