We’ve been watching a lot of YouTube videos about Korean street foods lately, and we saw a video about these and they looked so delicious! I tried a recipe from a Korean author. It wasn’t quite right, so I modified a few things and it’s REALLY fluffy and delicious!

Nutritional Information:
Recipe Total:
2,492 Calories | 440g Carbs

Makes 8 Pancakes, serving size 1 pancake:
311.5 Calories | 55 Carbs


Sweet Pancake Ingredients:

  • 2 & 1/2 cups All-Purpose Flour
  • 1 tsp Salt
  • 2 tsp Granulated Sugar
  • 2 tsp Instant Dry Yeast
  • 1 & 1/2 cups Lukewarm Whole Milk
  • Canola Oil (for cooking)

Sweet Filling Ingredients:

  • 1/2 cup Dark Brown Sugar
  • 1/2 tsp Ground Cinnamon
  • 4 Tbsp crushed nuts (we use Cashews)


  1. Coat a large metal bowl with Canola Oil and set aside
  2. In a large bowl, sift the flour to remove clumps
  3. Heat milk until it is lukewarm to the touch, or if you have a cooking thermometer, it should be between 105 F to 115 F
  4. Add the sugar and salt to the lukewarm milk and mix thoroughly
  5. Add the yeast to the milk mixture and stir until yeast is submerged, wait about 20 minutes for the yeast to activate, it should have a thick foamy surface
  6. Add the milk mixture to the bowl of flour and mix with spoon (I use a rice spoon) until fully combined, it should be VERY sticky
  7. Use a little oil to coat your hands and form the dough into a ball and place into the oiled metal bowl, cover the bowl with plastic wrap and cover with a towel
  8. Set dough aside for about an hour and a half, dough will double in size when ready. When doubled in size, punch the dough to release air
  9. While dough is rising, create your filling. Mix together the sugar, cinnamon, and crushed nuts in a small bowl and set aside
  10. Once dough is ready begin heating a large skillet with a thick layer of canola oil over medium-high heat
  11. With well oiled hands, separate the dough into 8 pieces, take a piece and flatten it in your hand, put 2 tbsp of filling into the middle and pinch the dough closed around it and form it into a ball
  12. Place the filled dough ball into the skillet and let cook until it’s golden brown underneath, then flip it and press down with a Hotteok pancake press or a large spatula, once golden brown, flip again and repeat.
  13. Reduce heat to low and cover skillet with lid for 1 minute to allow filling to fully melt
  14. Remove from skillet and let sit on a paper towel for 5 minutes (may still be hot after 5 minutes, so be careful!)
  15. Enjoy!

This is not healthy and should be eaten in moderation.