Chewy Korean Sweet Pancake (Chapssal Hotteok)
Delicious Homemade Hotteok Without a Mix: Classic Honey Pancake Recipe
Taste the nostalgic flavor of street-side sweet pancakes from your childhood! Without using a pre-made mix, you can create wonderfully chewy chapssal (glutinous rice flour) dough and a sweet honey filling for these classic Korean honey pancakes right at home. It’s not as difficult as you might think, and anyone can make them delicious. Please watch the video for detailed instructions!
Dough (Makes 6-8 pancakes)- All-purpose flour 300g
- Glutinous rice flour 60g
- Granulated sugar 15g
- Instant dry yeast 4g
- Baking powder 1g
- Salt 2g
- Lukewarm water 300g (approx. 40℃/104℉)
- Vegetable oil 6g (approx. 1.5 tsp)
Hotteok Filling- Brown sugar 130g
- Cinnamon powder 2g (approx. 1 tsp)
- Chopped peanuts 50g
- Salt 1-2 pinches (approx. 0.5g)
- Brown sugar 130g
- Cinnamon powder 2g (approx. 1 tsp)
- Chopped peanuts 50g
- Salt 1-2 pinches (approx. 0.5g)
Cooking Instructions
Step 1
In a large mixing bowl, combine the all-purpose flour, glutinous rice flour, baking powder, instant dry yeast, granulated sugar, and salt. Use a whisk or your hands to mix these dry ingredients thoroughly until well combined and there are no lumps. Mixing the dry ingredients first ensures the seasoning is evenly distributed, leading to a more delicious pancake.
Step 2
Pour the lukewarm water (around 40℃/104℉) and vegetable oil into the mixed dry ingredients. Be careful not to use water that’s too hot, as it can kill the yeast. Stir with a spatula until no dry flour is visible and the mixture begins to come together into a dough. It might seem sticky at first, but it will gradually form a cohesive ball as you mix.
Step 3
Once the dough forms a single mass, cover the bowl tightly with plastic wrap. Let it rest in a warm place (around 30-40℃/86-104℉) for about 1 hour to proof. Properly proofed dough will increase in volume by about 1.5 to 2 times. For best results, you can place a cup of hot water next to the bowl while it proofs, or warm your microwave for 30 seconds, turn it off, and wrap the bowl in a towel before placing it inside to proof.
Step 4
To prepare the filling, combine the brown sugar, cinnamon powder, chopped peanuts, and salt in a small bowl. Mix well with a spoon. Feel free to add more nuts if you like, or substitute with walnuts or sunflower seeds. Preparing the filling in advance makes the pancake assembly process much smoother.
Step 5
Gently punch down the proofed dough to release the gas. Lightly coat your hands with vegetable oil to prevent the dough from sticking, making it easier to handle. Divide the dough into 6-8 equal portions (about 70-80g each) and flatten each portion into a round shape. Place about 1-2 tablespoons of the prepared filling in the center of each flattened dough round. Carefully gather the edges of the dough over the filling and pinch them together securely to seal. Ensure the filling is completely enclosed to prevent it from leaking out during cooking.
Step 6
Heat a generous amount of vegetable oil in a frying pan over medium heat. Once the pan is hot, place the filled hotteok seam-side down. Cook until the bottom is golden brown and crispy, then flip it over. Use a pancake press or spatula to gently flatten the hotteok as it cooks. Continue cooking until both sides are a beautiful golden brown. Adjust the heat as needed to prevent burning; the outside should be crisp and the inside should be cooked through. Enjoy your delicious, crispy on the outside, and chewy on the inside chapssal hotteok!
