Sweet Korean Pancake with Brown Sugar and Cinnamon Filling

Prepare the dough: In a large bowl, combine 200g all-purpose flour, 5g instant yeast, 10g granulated sugar, and 3g salt. Gradually add 150ml warm water (about 40°C) and mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic. Lightly grease the bowl with 1 tablespoon of vegetable oil, place the dough in it, cover with plastic wrap, and let it rise in a warm place for 45-60 minutes, or until doubled in size.

Make the filling: While the dough is rising, combine 50g brown sugar, 1 tsp cinnamon powder, 2 tbsp chopped peanuts (if using), and 1 tbsp all-purpose flour in a small bowl. Mix well. The flour helps prevent the sugar from leaking out during cooking.

Divide and fill: Once the dough has risen, punch it down gently to release air. Divide the dough into 4 equal portions. Flatten one portion into a disc in your palm. Place about 1-2 tablespoons of the filling in the center. Carefully gather the edges of the dough to enclose the filling, pinching tightly to seal. Repeat with the remaining dough and filling.

Preheat and pan-fry: Heat about 1 tablespoon of vegetable oil in a non-stick pan or griddle over medium-low heat (around 160°C). Place one filled dough ball seam-side down in the pan.

Press and cook: After about 30 seconds to 1 minute, when the bottom is slightly golden, use a spatula or a hotteok press to gently flatten the pancake into a disc about 1 cm thick. Cook for another 1-2 minutes until golden brown.

Flip and finish: Flip the hotteok and cook the other side for 2-3 minutes, pressing occasionally, until both sides are golden brown and the filling is bubbly. Repeat with the remaining hotteok, adding more oil as needed.

Serve: Serve the hotteok hot, being careful as the filling will be very hot. Enjoy your homemade Korean street food!