Korean Brown Sugar/Cinnamon Filled Pancake

Ingredients

• 1 1/4 cups all-purpose white flour
• 1/4 teaspoon salt
• 6 tablespoons milk
• 45 ml warm water
• 1/4 teaspoon white sugar
• 1/4 teaspoon dry yeast
• 1/4 teaspoon cinnamon
• 2 tablespoons crushed peanuts (or crushed walnuts)
• 6 tablespoons dark brown sugar

Directions

1. 1

   Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes.

2. 2

   After 10 minutes, sieve the flour then add the salt, milk, and yeast water.

3. 3

   Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.

4. 4

   When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.

5. 5

   Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.

6. 6

   Preheat the frying pan for 20 seconds and add some oil.

7. 7

   Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat).

8. 8

   Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.