My daughter’s best friend in preschool is Korean and their playdates were my first foray into the delicious world of Korean food. One particular snack I found fascinating was hotteok, a brown sugar and peanut filled pancake brought to Korea by Chinese immigrants in the early 1900s. The dough is exceptionally soft and chewy, which was part of the appeal, but it also reminded me of a similar pancake, atayef, that my grandmother always prepared during Ramadan, which she filled with sugar, walnuts, and cinnamon.
I was intrigued with how so many cultures, in spite of being very different in geography, landscape, and history, still shared similar concepts in food. I experimented with the filling to make something that was as nutritious as it was delicious. This version relies on a mixture of nuts and sesame seeds, as well as tahini and grape molasses, not only to lend it an Arab flair, but also to help bind the filling together and make it easier to work with. These pancakes are especially delicious fresh out of the pan, but can also be enjoyed when cool. Leftovers can be frozen for up to one month and reheated in an oven for a freshly made taste.
Recipe information
Yield
Makes 12 pancakes
Ingredients
Dough
Filling
To Finish
Preparation
Step 1
Make the dough: In a large bowl, combine both flours, the yeast, sugar, salt, oil, warm milk, and ¼ cup (2 fl oz. or 60 ml) water. Knead or mix with a spatula until everything comes together in a sticky dough. Cover and set aside to rise until doubled in size, 1–2 hours.
Step 2
Meanwhile, make the filling: In a food processor, combine the nuts and sesame seeds and pulse until coarsely chopped. Transfer to a small bowl, add the granulated sugar, brown sugar, tahini, date molasses, rose water, cinnamon, and salt and mix until everything comes together in a coarse paste.
Step 3
Oil your hands and divide the dough into 12 equal portions (about the size of golf balls) and place on an oiled tray. One at a time, flatten each ball until it’s slightly larger than your palm and spoon a generous tablespoon of the filling into the center. Bring the edges together to seal each parcel into a ball.
Step 4
Pour a very thin layer of vegetable oil into a large frying pan and place over medium heat. When hot, place one ball and flatten it to a wide disc with an oiled spatula. Repeat until the pan is full. Cook until the bottom is golden brown, about 1 minute, then flip and continue to cook until the other side is a golden brown as well. Remove from the heat and serve while still warm.
Recipe notes
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