PANCAKES FOR DESSERT
This recipe is a new one for me. I stumbled across it on Korean Bapsang and decided it sounded interesting for two reasons. First, I love pancakes in all varieties – sweet pancakes, savory pancakes – seriously all the pancakes. Second, I loved the idea of a Korean street food for dessert.
OH, BUT THE YEAST
Honestly, Liz is more of a baker than I am. And when I saw yeast in the ingredients, I almost gave up before I started. I have a history of fighting with yeast. The last time I tried to make homemade pizza dough, I ended up with Racanelli’s – my favorite local pizza delivery spot.
However, I persevered, with Liz as my chaperone, and what do you know – I did it! I conquered the yeast and it was actually kind of easy. I guess I just had a weird hang up. No more irrational fear of making things that have to rise. Woohoo!
NUTS AND SEEDS
As you will see in the list of ingredients, almost any seed and nut you can think of is listed. So choose your favorites, and go from there. I made mine with just walnuts, because it was all I had in the pantry, and they were delicious. So, pick your poison.
IN A PINCH
After you add your filling, you will need to pinch the dough. This might take some practice. The good news is it won’t ruin your pancakes if you don’t quite get it on the first few tries. They will just look a little weird, which totally means you can scarf them down to hide the evidence.
Courtesy of Korean Bapsang
Yeast for Dough
1 package active dry yeast (2-1/4 teaspoons) or instant yeast
1/4 cup warm water (no need for water if using instant yeast)
1 teaspoon sugar (no need for sugar if using instant yeast)
2 cups all-purpose flour
1/2 cup sweet rice flour (glutinous rice flour/powder)
1 teaspoon salt
1 tablespoon sugar
1 tablespoon cooking oil
1 1/4 cups milk
1/4 cup sugar
1/4 cup dark brown sugar
1 teaspoon cinnamon
10 tablespoons of assorted roasted seeds and nuts (sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, etc.)
cooking oil for pan frying
powdered sugar (optional)
Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100° to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.
Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.
Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.
Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.
Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.
Carefully gather the edges together, pinching to seal.
Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.
Sprinkle with powdered sugar. (optional)
The amount of liquid required can vary depending on the condition of your flour and the humidity level in your kitchen. Start with 1 cup and slowly add more seeing how the dough is turning out. The dough should be slightly sticky.