How to make
Pour the water into a bowl and add the white sugar, dry yeast, salt, 1 tbsp. of oil and mix everything well.
Add the flour and knead the dough well.
Cover the pancake dough and leave it to rise for 1 hour at room temperature, until it doubles in size.
It is then stirred again to release the collected air.
Leave it to rise for another 10-20 minutes.
Prepare the filling. To do this, mix the sugar, cinnamon and crushed walnuts in a bowl.
Now it's time to make the thick pancakes.
Knead the dough again lightly, to remove any air from it again.
Sprinkle about 1/2 cup of flour on a smooth surface and place the dough on top. Knead and divide it into 8 balls of equal size.
Grab a ball and flatten it. Put the stuffing in the middle and wrap it with the dough and shape it like a ball.
This is how all eight are prepared.
Heat the oil in a pan.
Put 1 ball in it and leave it to cook for about 30 seconds.
When the bottom aquires a golden color, the ball is turned over with a wooden spatula and it is flattened to make it thinner.
Leave it on the other side for about 1 minute, until it aquires a golden color there too.
Turn it over again and reduce the hob to low heat. Cover the pan with a lid and leave it for 1 minute. During this time, the brown sugar filling will melt.
The Korean pancakes are served hot. If there is leftover stuffing, it can be served with the ready-made Hotteok pancakes.
