Hotteok Korean Pancake

DIRECTIONS

• In a bowl combine red bean paste, dark sugar, ground cinnamon, pistachos and maple syrup.
• Sieve through a pinch of flour into a large bowl then add the salt, sugar, yeast and milk.
• Mix them well into a dough and cover the bowl with plastic wrap. Ferment it at a comfortable room temperature until the dough doubles in size. (Mine took 1 hour at room temperature 27°C (80°F) but it could vary depending on the effectiveness of your yeast and also your room temperature.)
• Once the yeast has activated add it to the flour and mix. As it is mixing in your machine slowly add the warm milk. Then set to knead, once the dough has kneaded allow to proof at 35°C (95°F) for about 40 minutes, or until the mixture has risen.
• When the dough is ready, roll out into a long log shape and slice into approximately 12 even slices. Roll between your hands to form balls and set aside.
• Put one of the pieces of dough on your hand, flatten the dough with your hands so that you can add about 1 Tbsp size filling onto it. Once it’s done, seal the dough by gathering the corners. Repeat this for the remaining dough.
• Pre heat a Swiss Diamond Frying Pan on medium heat and once it’s heated add a thin layer of cooking oil.
• Place a dough (1 or more depending on size of your pan. If more, allow enough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). Flip it over and press the dough down with a solid turner or professional hotteok press. Cook until the bottom part is golden brown (about 1 min). Flip the pancake over one last time then reduce the heat to low.
• Cover the pan with a lid and cook until the sugar filing fully melts (about 1 min). – It is still edible if you don’t further cook with a lid on but not all the sugar filling will be melted.
• Transfer the pancake onto a plate and repeat for the remaining dough.
• Serve with maple syrup.