Korean Sweet Stuffed Pancakes (Hotteok)

  Photography by  Elisa Watson , styling by  Kate Bradley  for  Nourish Magazine  July/August 2014.

Photography by Elisa Watson, styling by Kate Bradley for Nourish Magazine July/August 2014.

From now on, every 2 months I will be featuring another country/cuisine on Kenkō and sharing my favourite recipes with the signature healthy twist! My first feature will be Korean food. This delicious cuisine is packed with goodness and is so simple to recreate at home. I really do adore this cuisine and I hope you enjoy this first Korean feature instalment, the Hotteok! 

The Hotteok is a pancake, and I love pancakes (I truly do), however these are not your regular stack of pancakes. Hotteok is a Korean Pancake which has the syrup on the inside, so you can just grab one and eat it straight away. They are really delicious when eaten warm and are the perfect shake up to the weekend breakfast!

*These could easily be made gluten free by substituting the bakers/spelt flour with a gluten free baking flour. 


Serves 4

Ingredients

For the pancakes
1 cup warm water
8g yeast sachet
1 tbsp rice bran oil
2 tbsp white coconut sugar
1/4 tsp pink himalayan salt
2 cups good quality bakers flour or white spelt flour (I use spelt flour)*

For the filling
1/3 cup coconut sugar
1 tsp cinnamon
1 tbsp crushed toasted almonds

1 tbsp rice bran oil for frying

Method
In a bowl, combine the warm water, yeast, oil, coconut sugar and salt. Let sit for 5 minutes before adding in the flour. Combine all ingredients until a dough is formed. Cover and let rise for 1 hour.


Remove dough from the bowl, and gently knead on a lightly dusted surface.

Break dough into balls 8-10 smooth balls and then gently flatten each ball.

In a small box, combine the coconut sugar, cinnamon and crushed toasted almonds.

Grabbing one dough ball at a time, gently flatten in your palm, add one teaspoon of the coconut/cinnamon mixture and fold the dough ball in toward the centre to cover the filling. Once sealed, repeat with remaining dough balls.

Flatten out dough balls again into pancake shapes and cook in a non stick fry pan with the rice bran oil. Cook each side for 30 seconds to one minute or until nice and golden on each side.

Serve immediately.