Hotteok (Korean Sweet Pancake)

Prepare dough by placing the all-purpose flour, rice flour and baking powder in a mixing bowl. In another mixing bowl combine together the lukewarm milk, yeast and sugar let the mixture sit for 10 minutes until the yeast has foamed. Add in the milk yeast mixture and oil into the dry ingredients, mix well until it forms a sticky dough ball.

Cover dough with plastic wrap and let it rise for 1 ½ to 2 hours or until doubled in volume.

While waiting for the dough to rise, prepare the filling by mixing brown sugar, cinnamon and cashew nuts. Set aside.

Brush with little amount of oil, your clean working table before transferring the dough. Divide the dough into 8 equal parts. Grease your hand with oil and get 1 part of the of the dough and roll it into round ball. Then flatten the dough and gently stretch the edge of the dough.

Put 1 ½ tablespoon of brown sugar mixture at the center of the dough. Pull the sides of the dough towards the center and pinch together to seal the dough. Make sure to seal it properly by pinching the side of the dough together. Continue this procedure until all the dough is consumed.

Heat oil in a cast iron pan or frying pan. Cook the hotteok dough seam side down. Using a hotteok or burger presser or any solid turner press down the dough until it becomes flat or about ½ inch thick. Gently press the dough to prevent it from tearing up and the filling from oozing out of the dough.

Cook hotteok for 1 to 2 minutes on each side or until both sides are light brown. Best serve warm and slightly hot.