Korean Cinnamon Apple Pancakes (Hotteok)

6

YIELD

25 mins

PREP TIME

12 mins

BAKE TIME

1 hr, 37 mins

TOTAL TIME

Ingredients

Ingredients for the dough:
	•	1 cup Anthony’s Goods Sweet Rice Flour
	•	1 cup all-purpose flour
	•	3 tbsp Anthony’s Goods Cane Sugar
	•	1 tbsp coconut oil, melted and cooled
	•	2 tsp Anthony’s Goods Instant Dried Yeast
	•	1 cup water
	•	½ tsp salt

Ingredients for the filling:
	•	3 gala apples, chopped into small pieces
	•	⅓ cup Anthony’s Goods Coconut Sugar 
	•	1 tsp Anthony’s Goods Cassia Cinnamon Powder
	•	1 tsp vanilla extract
	•	¼ tsp Anthony’s Goods Ground Ginger Root
	•	¼ tsp Anthony’s Goods Cloves, ground
	•	⅛ tsp ground nutmeg
	•	1 tsp coconut oil

Instructions

Sweet rice flour gives these pancakes a perfectly soft, chewy texture. The sweet, syrupy cinnamon apple filling will keep you reaching for these Korean goodies time and time again. 

1. In a large bowl, mix the flours with the sugar, coconut oil, yeast and salt. 

2. Add the water and knead until you get a soft, elastic dough. Shape it into a ball and brush it with some melted coconut oil. Let rise for 1 hour.

3. Meanwhile, in a small pot, add all of the apple filling ingredients and simmer until the apples are soft and syrupy. Let cool. 

4. Divide the dough into 6 equal pieces and roll them into circles. Fill the center of each with the apple filling (use a slotted spoon to lift the apple and not too much of the liquid) and fold the edges of the circles toward the center to seal the opening. 

5. Heat (medium-low) and grease a large pan with some coconut oil. Cook each side of the pancakes for 3 minutes, gently pressing down with a spatula as they cook. 

6. Serve warm, drizzled with the syrup left over from the cooked apples.

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