Hotteok (Korean sweet pancakes)
Chewy, golden pancakes filled with molten brown-sugar, cinnamon and crushed peanuts — best eaten piping hot from the pan.
Hotteok are the Korean street-food pancakes that hide a molten, caramel-like centre. They’re chewy on the outside with a wickedly sweet, nutty filling that oozes when you tear one open.
Make them when you want something showstopping but achievable — yeast dough, a quick prove and a few minutes in a frying pan is all it takes. Perfect as an indulgent snack or a cheeky dessert for four.
Ingredients
- 350 g plain flour
- 5 g instant dried yeast
- 30 g caster sugar — for the dough
- 5 ml fine salt
- 220 ml warm milk — about 40–45°C
- 60 ml warm water — about 40–45°C
- 60 ml vegetable oil — for dough and frying
- 5 ml vanilla extract
- 150 g soft light brown sugar — for the filling
- 5 ml ground cinnamon — for the filling
- 80 g chopped peanuts — roughly chopped, for the filling
- 15 ml sesame seeds — toasted, for the filling
Equipment
- kitchen scales
- measuring jug
- rolling pin or bottle
- lid for frying pan
Instructions
In a large bowl, whisk together the plain flour, instant dried yeast, caster sugar and fine salt until evenly combined.
Add the warm milk, warm water, vegetable oil and vanilla extract. Mix with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy.
Lightly oil a clean bowl, place the dough inside, cover with cling film or a damp tea towel and leave in a warm spot to prove until doubled in size, about 60 minutes.
While the dough proves, make the filling: mix the soft light brown sugar, ground cinnamon, chopped peanuts and sesame seeds in a bowl until evenly combined.
Turn the proved dough onto a surface, knock back gently and divide into 10 equal pieces. Roll each piece into a ball, then using your palm flatten each ball into a 8–9 cm disk.
Place about 1 heaped tablespoon of the sugar–peanut filling in the centre of each disk. Pinch the edges together tightly to seal the filling, then roll gently to make a smooth ball.
Place the filled balls on a tray, cover lightly with cling film or a damp tea towel and allow them to rest for 20 minutes — this relaxes the dough and helps them cook evenly.
Heat a frying pan over a medium heat on the hob and add a little vegetable oil to coat the base. Place 2–3 pancakes in the pan (depending on size) and cook covered for 3 minutes so the sugars inside melt.
Uncover, flip each pancake and press gently with the back of a spatula or a flat lid to flatten them slightly. Cook for a further 1½ minutes to brown the second side.
Flip once more and cook for a final 1 minute so both sides are an even deep-golden brown. Transfer to kitchen paper to drain briefly and serve immediately while the filling is molten.
Tips
- Use warm (not hot) liquids — about 40–45°C — when mixing dough. Too hot will kill the yeast.
- Seal the filling carefully: dampen the dough edge with a little water if it’s resisting, then pinch tightly to avoid leaks.
- Cook covered for the first stage so the filling melts; if your pan has no lid, use a large heatproof bowl to trap steam.
- Make ahead: shape and freeze the sealed balls on a tray, then transfer to a bag. Fry from frozen, adding a minute to each covered stage.
- If your filling spreads while cooking, reduce the pan heat slightly — it cooks quickly once the sugar liquefies.
Substitutions
warm milk → unsweetened soya milk or oat milk, same quantity
Stays closechopped peanuts → chopped walnuts or chopped almonds, same quantity
Stays closesoft light brown sugar → dark muscovado sugar, same quantity
Stays closeplain flour → strong white bread flour, same quantity
Noticeably different
Nutrition
Per serving · estimated
- 790
- Calories
- 15 g
- Protein
- 119 g
- Carbs
- 28 g
- Fat
- 5 g
- Fibre
- 46 g
- Sugar
- 320 mg
- Sodium
FAQ
Can I make the dough the night before?
Yes — chill the proved dough in the fridge after the first rise, covered, for up to 24 hours. Bring back to room temperature before shaping and resting.
My filling stays grainy and doesn't melt — what went wrong?
Either you didn't cover the pancakes long enough so the sugar couldn't melt, or the heat was too low. Cook covered over medium heat for the first 3 minutes to create steam and melt the sugar.
Can I make these gluten-free?
Gluten-free flour mixes behave very differently and will give a denser, more fragile pancake. You can try a 1:1 gluten-free flour blend with xanthan gum, but expect a noticeably different texture.
How should I store leftovers?
Leftovers keep in an airtight container in the fridge for 1–2 days. Reheat gently in a low pan with a lid so the filling softens again; avoid the microwave, which can make the dough rubbery.
Community Photos
No photos yet
Be the first to share your creation!