Korean pancake recipe..

1 pack of active dried yeast 2-1/4 teaspoons
1/3 cup warm water
2tbs sugar
1tbs corn oil.
1/2cups of milk,
1 3/4 cup all purpose flour
3/4 cup glutinous rice powder
1 teaspoon salt

1/4 cup sugar
1/4 cup brown sugar
1 tsp cinnampn powder
3 tbs nuts finely chopped
1/2 tsp vanilla extract.

warm a large bowl by rinsing with warm water, add 1/3 cup warm water to bowl stir in sugar,oil and yeast let sit fir 10 minutes until yeast bubbles up.

sift flour grp and salt together, add milk and flour mix to yeast water, knead until everything is mixed wrll
cover with cling film,place in warm area to let it rise about an hour or so,
prepare filling by chopping nuts and mixing them together,
bring dough down by reshaping into a round shape let sit for another 20-30 minutes until doubled again
start heating pan with a couple of tablespoons of oil over a medium heat, lightly oil hands thern teasr a big enough peice to make a 2-2 1/2 ball, flatten to make a thick disk creating a shallow well in the middle, add a tablespoon of the filling into the well lightly press to flatten,
carefully gather edges together pinching to seal.

put sealed side down in pan flattening a little by pressing it down with oiled hand cook for a few minutes then flip press doiwn a little for a few seconds cook until golden brown on both sides

repeat until used all dough.


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