Korean Sweet Pancake

Instructions

1. Prepare the dough
   In a large bowl, combine flour, white sugar, salt, and oil. In a separate small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy. Add the yeast mixture to the flour mixture and stir until a soft dough forms. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
2. Make the filling
   While the dough is rising, combine brown sugar, cinnamon, and optional nuts and sesame seeds in a small bowl. Mix well and set aside.
3. Form the pancakes
   After the dough has risen, punch it down and divide it into 12 equal pieces. Take one piece and flatten it in your palm to form a disc about 3 inches in diameter. Place about 1 tablespoon of the sweet filling in the center. Carefully pull the edges of the dough up and pinch them together to seal in the filling, forming a ball. Gently flatten the ball with your palm. Repeat with the remaining dough.
4. Cook the pancakes
   Heat a large non-stick skillet or griddle over medium heat. Add about 2 tablespoons of vegetable oil. Place 2-3 filled pancakes in the pan, ensuring they don't touch. Cook for 30-40 seconds until the bottom turns golden brown.
5. Flatten while cooking
   Using a spatula, gently press down on each pancake to flatten it further. This helps to spread the filling inside and create the signature hotteok shape. Cook for another 30 seconds.
6. Finish cooking
   Flip the pancakes and press down again with the spatula. Cook for an additional 1-2 minutes until both sides are golden brown and the filling is melted and caramelized. Be careful, as the sugar filling gets very hot.
7. Serve immediately
   Transfer the cooked hotteok to a plate lined with paper towels to absorb any excess oil. Serve while still warm for the best experience. The pancakes should be crispy on the outside with a gooey, sweet filling inside.