Korean pancakes are made from yeast dough and stuffed with a brown sugar-walnut-cinnamon mixture. The sugar will melt during baking and results in a heavenly rich scented syrup.
|In the backround baked and in front unbaked pancakes (balls with stuffing)|
1 cup wheat flour
1/2 cup glutenious rice flour for crispyness
1/2 pack instant dry yeast
1 good pinch salt
1 tablespoon sugar
1 tablespoon oil
3/4 cup water (lukewarm)
Solve yeast in water with sugar. Make a yeast dough by beating and kneating all ingredients in a baking bowl until the dough is bubbly. Let the dough rise 1 hour (keep covered and warm), afterwards flatten and stretch dough on a lightly floured baking board, form a long roll and cut the roll into 6 equaly thick slices.
1/2 cup walnut halves
2 tablespoons sugar
1 tespoon cinnamon
I simply crushed all ingredients in an electric mill.
With floured hands (dough is sticky) form 6 balls, flat each of them into a disc and fill each with 1 teaspoon stuffing. Close the disc into ball shape again and let rise 10 minutes. Heat up a little oil in a non stick pan and fry each ball first until one side is golden browned, flip it over and set a weight on top (I used a small can for milk foaming filled with water half way up), press the weight down a little and fry the pancake until the bottom is browned, flip it over, cover the pan with a lit and let the pancake bake (without can ;-)) 1 minute and it is done. Up to the next. Eat quickly while pancakes are still hot...lots....
|during baking a pancake has to be kept down by a wheigt|
|see the stuffing? Yummy!!!|