When I first heard the theme for this month's Bread Bakers (pancakes), I pictured yeast, an overnight rise and later some cinnamon invaded my pancake dreams. It was going to be great. And then I read the description from our host Mayuri. We had to go global. I almost took the easy way out. Pancakes aren't really a part of my cuisine. (My friend and I are still arguing about whether a particular Jamaican dish is our version of a pancake. The "no" side is currently winning.) This meant I really could just do a North American-style pancake and take the easy way out. Yeast isn't traditional. Plus, I can still count the number of times that I've ever made pancakes so it still felt like I was exploring? No? I couldn't convince myself either.
I was about to sit the event out because most of the pancakes that interested me included ingredients I can't get here. I also fell into a flatbread vs pancake rabbit hole. Lots of blurred lines there. I ended up choosing hotteok, a Korean stuffed pancake, that actually seems more flatbread-like to me. However, all the sites used the word "pancake" in the English name. While I was making it, I realised that I did fulfil my pancake dreams - there's yeast and cinnamon!
Hotteoks are a popular street dish during the winter and are served piping hot. Be careful though - that melted sugar can burn you. The sugar, cinnamon, and nuts filling is traditional. However, they can be filled with anything you desire. How about some cheese? A pizza filling? Nutella?
Picky Nephew came over right as I was finishing these up. I thought about offering him one. But why let him ruin hotteoks for me? I stuffed a hot hotteok into my mouth and then listened to him talk about whales. Look, I know I sound like a bad aunt there. I promise you, I am not that bad. A couple weekends ago, he requested pancakes. I made them.
"Did you flip them in the air? I wanted to watch you flip them in the air!"
"Eat that one first and then I will show you that."
No, I cannot actually flip pancakes in the air.
"I don't want pancakes."
"What do you mean?! You asked me to make them for you!"
"I don't like pancakes."
*runs off to play*
I later learned that he has never tasted a pancake. I guess he just saw someone making them on TV and placed a request. We tried to get him to take a bite and that was just hell on earth. So, no, I was not offering him any of my hotteok.
Scroll down to see all the pancakes that the Bread Bakers made this month.
Hotteok (Korean Stuffed Pancakes)
Yield: 6 pancakes
156 grams flour
1 tablespoon sugar
1 teaspoon yeast
1/4 teaspoon salt
120 grams water
2 teaspoons oil
4 tablespoons brown sugar
2 tablespoons peanuts, crushed
1 teaspoon cinnamon
oil, for cooking and coating your hands
Whisk together flour, sugar, yeast, and salt. Pour in the water and oil. Mix together for a few minutes then cover and let proof until doubled.
When the dough has doubled, flour your work surface and oil your hands. This is a sticky dough! Divide the dough into 6 equal pieces, shape into a ball and let rest for 10 minutes while you make the filling.
For the filling, make sure there are no large pieces of peanuts that may tear the dough.
Flatten each ball and fill with about 2 to 3 teaspoons of the filling. Seal the ball.
Heat a pan over medium heat with just enough oil to coat the bottom of the pan.
Place a ball in the pan and cook for 30 seconds. Flip the ball and flatten with a spatula.
Cook for 1 minute on this second side then flip the pancake again.
Turn the heat down to very low and cover the pan. Cook for another minute so that the filling can completely melt then remove from the pan.
Repeat with the remaining balls.
Serve while still warm
- Don't worry if the balls look a bit messy. It will look just fine when cooked and still taste amazing.
Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:
- Alagar Kovil Dosai from Sara’s Tasty Buds
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
- Chinese Scallion Pancakes from Karen’s Kitchen Stories
- Corn Pancakes from Kids and Chic
- Crepes from A Baker’s House
- Dutch Baby from Herbivore Cucina
- Galettes de Sarrasin from The Bread She Bakes
- Greek Tiganites from Gayathri’s Cook Spot
- Hotteok (Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appam from Food Lust People Love
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Oven Baked Tropical Pancakes from A Day in the Life on the Farm
- Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
- Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
- Savory Finnish Baked Pancakes(Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Srilankan Hoppers from I camp in my Kitchen
- Strawberry Nutella Crepes from Spill the Spices
- Swedish Pancakes from Palatable Pastime
- Sweet Potato Pancakes with Brown Sugar and Pecan Sauce from A Salad For All Seasons
- Wholegrain Yeast Pancakes from Ambrosia
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.