Korean Sweet Pancakes (Hotteok)

Name: Korean Sweet Pancakes (Hotteok)
Ingredients: 1 1/3 cup or 310 grams Warm Water; 2 tablespoons or 25 grams Sugar; 2 teaspoons Active Yeast; 2 1/2 cups or 360 grams All-Purpose Flour; 1/2 cup or 82 grams Sweet Rice Flour; 1 tablespoon or 12 grams Neutral Oil (Canola, Vegetable, or Grapeseed); 2 teaspoons or 8 grams Salt; 1/4 cup or 35 grams Roasted Sesame Seeds; 1/4 cup or 35 grams Roasted Nuts; 1 cup or 170 grams Organic Cane Sugar (Filling); 2 teaspoons or 4 grams Cinnamon; A pinch Salt (Filling)

12 ingredients · from Chef Atulya

Ingredients

1 1/3 cup or 310 grams Warm Water
2 tablespoons or 25 grams Sugar
2 teaspoons Active Yeast
2 1/2 cups or 360 grams All-Purpose Flour
1/2 cup or 82 grams Sweet Rice Flour
1 tablespoon or 12 grams Neutral Oil (Canola, Vegetable, or Grapeseed)
2 teaspoons or 8 grams Salt
1/4 cup or 35 grams Roasted Sesame Seeds
1/4 cup or 35 grams Roasted Nuts
1 cup or 170 grams Organic Cane Sugar (Filling)
2 teaspoons or 4 grams Cinnamon
A pinch Salt (Filling)

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Method

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Watch the original: “Korean Sweet Pancakes (Hotteok)” by Chef Atulya. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.