Ingredients
- 1 cup bread flour
- 2 teaspoons sugar
- 3 grams dry yeast
- 1 pinch salt
- 4 to 5 tablespoons warm water
- 1 teaspoon sesame oil
- 3 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chopped walnuts
- 2 tablespoons chopped pistachios
- 3 tablespoons shredded mozzarella cheese
- 1 teaspoon sugar
- 2 tablespoons sesame oil for frying
Instructions
- In a mixing bowl, combine the bread flour, sugar, dry yeast, and salt.
- Mix the warm water with sesame oil and gradually pour it into the dry ingredients while stirring.
- Knead the dough for 8 to 10 minutes until smooth and elastic.
- Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled in size.
- Prepare the sweet filling by mixing the brown sugar, cinnamon, walnuts, and pistachios.
- Prepare the cheese filling by mixing the shredded mozzarella cheese and sugar.
- Divide the risen dough into 4 equal portions.
- Flatten one piece of dough into a circle and place about 1 tablespoon of filling in the center.
- Gather the edges and seal the dough tightly around the filling.
- Gently flatten the filled dough into a thick pancake shape.
- Heat sesame oil in a frying pan over medium heat.
- Cook the pancakes for about 2 minutes, pressing gently with a spatula.
- Flip and cook until both sides are golden brown and crispy.
- Allow the pancakes to cool slightly before serving because the filling will be very hot.
Notes
- Bread flour gives the pancakes a chewier traditional texture.
- Seal the dough carefully to prevent the filling from leaking.
- Serve the pancakes warm for the best flavor and texture.
- You can refrigerate the dough overnight before cooking.
- All-purpose flour can be used if bread flour is unavailable.
- These pancakes can be frozen individually for up to 1 month.
- For extra sweetness, drizzle honey over the finished pancakes.
- Cheese, chocolate, or fruit fillings work well for variations.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Pan-Fried
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 240
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 3mg
