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Hotteok – Sweet Pancakes

Ingredients

For the dough

  • 160 g Plain flour
  • ½ tsp Sea salt
  • 1 tsp Caster sugar
  • 1 tsp Fast action yeast
  • 125 ml Milk lukewarm
  • 2 tbsp Vegetable oil

For the filling

  • 2 tbsp Caster sugar
  • 1 tsp Cinnamon powder
  • 80 g Blueberries

for the chocolate sauce

  • 50 g milk chocolate melted
  • 10 g Butter
  • 50 ml Double cream

Method

  • Place the plain flour, sea salt, sugar and dried yeast into a bowl and mix well. Pour in the lukewarm milk and mix until a soft dough forms. Cover and leave to prove at room temperature for 1 hour, or until doubled in size.
  • After one hour, knock back the dough gently, cover again and leave to rest for 20 minutes.
  • Mix the sugar and cinnamon powder together.
  • Lightly oil your hands with vegetable oil, then divide the dough into 6 equal portions.
  • Flatten each piece of dough in your hand. Add a spoonful of blueberries to the centre, then gather the edges and seal.
  • Heat a pan over a medium heat and add a thin layer of vegetable oil.
  • Place the dough balls into the pan and cook for 1 minute until lightly golden underneath.
  • Turn over and gently flatten with a spatula. Cook for another 1 minute until golden brown.
  • Turn once more, reduce the heat to low, cover with a lid and cook for 1 minute.
  • Remove to a tray and dust generously with cinnamon sugar.
  • Bring a small saucepan of water to a simmer. Place a heat-proof bowl on top and add chocolate, cream and butter to teh bowl. Stir until melted, then drizzle over the pancakes and serve.