KOREAN BROWN SUGAR/CINNAMON FILLED PANCAKE

Korean Brown Sugar/Cinnamon Filled Pancake image

Provided by sophiapark7

Categories Breads

Time 3h30m

Yield 6 pancakes, 6 serving(s)

Number Of Ingredients 9

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1 1/4 cups all-purpose white flour
1/4 teaspoon salt
6 tablespoons milk
45 ml warm water
1/4 teaspoon white sugar
1/4 teaspoon dry yeast
1/4 teaspoon cinnamon
2 tablespoons crushed peanuts (or crushed walnuts)
6 tablespoons dark brown sugar

Steps:

Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes.
After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.
When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.
Preheat the frying pan for 20 seconds and add some oil.
Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat).
Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.