Korean Cinnamon Apple Pancakes (Hotteok)
1 hr, 37 mins
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
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.