Korean Sweet Pancakes

A quickly prepared dessert that will fill the kitchen with the aroma of melted sugar and cinnamon.

Details

  • Preparation Time: 190 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 3

Ingredients

  • 4 spoon Oil, plant, sunflower

dough

  • 1.25 cups Flour, Wheat, bread flour

  • 0.25 teaspoons Salt, table

  • 6 spoon Milk, whole milk

filling

  • 0.25 teaspoons Spices, cinnamon, ground

  • 2 spoons Walnuts

  • 6 spoon Sugar, brown

kvasec

  • 3 spoons Water

  • 0.25 teaspoons Sugar, white

  • 0.25 teaspoons Yeast, dry

Steps

  1. Mix warm water, sugar, and yeast in a bowl and let it rest for 10 minutes in a warm place to allow the yeast to rise slightly. After 10 minutes, sift the flour into the bowl and add salt and milk. Mix all the ingredients with a hand mixer into a smooth batter (use spiral attachments). Cover the bowl with the batter and store it in a warm place for 3 hours.

  2. With oiled hands, divide the batter into 6 equal parts. Shape each part into a ball.

  3. Prepare the filling: in a small bowl, mix sugar, cinnamon, and nuts. Flatten the dough balls into slightly thicker pancakes and place a spoonful of filling in the center of each. Reshape each pancake into a ball with the filling inside.

  4. Heat a pan over medium heat and add 2 tablespoons of oil. When the oil is hot, place 3 balls in the pan. When they start to brown on one side, flip them over.

  5. Use a spatula to flatten the balls and cook them until golden brown on both sides, which takes a few minutes. Repeat the process and make 3 more pancakes. Serve the cooked pancakes on plates.

Nutrition Information (Per 100g)

  • Calories: 256 kcal
  • Fat: 0.71 g
    • Saturated Fat: 0 g
  • Carbohydrates: 48.71 g
    • Sugars: 1.07 g
  • Protein: 7.47 g
  • Fiber: 1.07 g

Advice

The pancakes can also be fried in coconut oil.