Tuesday February 28 2017 is International Pancake Day. Maybe you should warm up this weekend by cooking these amazing Korean Pancakes? (recipe below)
250 ml lukewarm water
2 tbsp granulated sugar
2 tsp dry yeast, or 20g fresh yeast
1 tbsp vegetable oil
240 g all-purpose flour
100g brown sugar
1 tsp ground cinnamon
2 tbsp chopped walnuts
1. Pour the water into a mixing bowl. Add the granulated sugar, yeast, salt, and vegetable oil. Stir the mixture until the yeast and sugar have dissolved. Add the flour and mix by hand. Cover the bowl with plastic wrap, and let the dough rise at room temperature for 1 hour until double in size.
2. Knead the bread to remove the air bubbles. Let the dough rise for another 10-20 minutes.
3. Meanwhile, make the filling by mixing the brown sugar, cinnamon, and walnuts in a small bowl. Set aside.
4. Sprinkle a generous amount of flour on a surface. Knead the dough on the surface, and divide it into 8 balls.
5. Take one ball, flatten it, and place a large spoonful of filling in the middle. Seal it to make a ball. Repeat with the remaining dough.
6. Heat up a non-stick pan over medium heat. Add some vegetable oil. Place one ball on the pan and let it cook for 30 seconds. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD). Let it cook about 1 minute until the bottom is golden brown. Turn it over again and turn down the heat to very low. Place a lid on the pan and cook for 1 more minute to melt the brown sugar into syrup. Repeat with the remaining balls.