How to make Korean Hotteok, a Korean pancake with sweet filling.
1 packet (7 grams Instant active dry yeast
3/4 cup Lukewarm water
1 1/4 cup or more All-purpose flour
1/2 cup Sweet rice flour
2 tablespoons Sugar
1/4 teaspoon Salt
1 tablespoon canola oil plus some for frying
Red bean paste
Shredded cheddar cheese
Let's get Cooking...
Stir dry yeast in lukewarm water. Add 1 tablespoon sugar and mix well. Set aside until the mixture starts to bubble (a few minutes).
Add 1 tablespoon oil and stir.
In another bowl, combine flour, sweet rice flour, sugar, and salt. Combine wet ingredients with dry ingredient.
Mix well until a wet and sticky dough forms.
Cover with plastic and let it rest in a warm place until the dough doubles in size, about 30 minutes to an hour.
Once dough has doubled in size, Punch down the dough to remove gas and bring together to shape it like a ball, divide dough into equal sized balls and cover with plastic wrap.
Taking 1 ball at a time, flatten to a round on your palm.
Place about 1~2 tablespoons of the filling in the middle. Pull up the edges and seal the dough with your fingers. Roll into a ball and place dough with its sealed side down on skillet on medium heat.
Press down with a greased spatula to form a flat round. When the bottom is golden brown, flip to the other side and press down lightly. When both sides are golden brown, transfer to a plate and cool for 5 minutes.