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Street food

Sweet Filled Pancakes

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hotteok

Pan-fried sweet pancakes filled with brown sugar, cinnamon and nuts.

Medium1 hr6 servings★ 82VegetarianContains glutenContains nuts
🍲

History & culture

Sweet hotteok pancakes are often linked to Chinese-Korean vendors who sold filled griddled cakes in Korean cities from the mid-20th century. Tradition holds that brown sugar, nuts, and cinnamon syrup suited winter street corners and market alleys. The snack spread from Incheon and Seoul stalls to nationwide winter fairs and night markets. Hotteok is widely cited in accounts of immigrant merchant food shaping everyday Korean street sweets.

Servings
6

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Ingredients & steps

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Ingredients

  • Neutral cooking oil
    3 tbsp
  • Water
    1 cup, warm
  • All-purpose flour
    2 cups
  • Walnuts

    Substitutepecans or peanuts

    ¼ cup, chopped
  • Instant yeast
    1 tsp

Seasonings

  • Sugar
    1 tbsp
  • Salt
    ½ tsp
  • Ground cinnamon

    Substitutenutmeg pinch (different flavor)

    1 tsp
  • Brown sugar

    Substitutewhite sugar + molasses pinch

    ½ cup

Steps

  1. 160 min

    Mix flour, yeast, sugar, salt and warm water. Knead 5 minutes and rest 1 hour until doubled.

    • All-purpose flour
    • Instant yeast
    • Sugar
    • Salt
    • Water
  2. 2

    Combine brown sugar, cinnamon and walnuts for filling.

    • Brown sugar
    • Ground cinnamon
    • Walnuts
  3. 3Medium heat8 min

    Flatten dough rounds, fill, seal the edges and pan-fry in oil on medium-low 3–4 minutes per side until golden.

    • Neutral cooking oil

Storage & reheating

Best fresh. Reheat in a pan; microwave makes them chewy.

Troubleshooting

  • ⚠️ Filling leaks out

    → Seal edges tightly and flatten gently after filling.

  • ⚠️ Dough too dense

    → Ensure yeast is active and allow full rise time.