Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup brown sugar
- 1 tsp active dry yeast
- 1/2 tsp salt
- 1/2 cup chopped walnuts or peanuts
- 1 tsp ground cinnamon
- Oil for frying
Instructions
- In a bowl, mix warm water, yeast, and sugar; let sit for 5 minutes until frothy.
- Add flour and salt; mix to form a soft dough.
- Cover and let the dough rest in a warm area for 30 minutes.
- In another bowl, combine chopped nuts and cinnamon for the filling.
- Divide dough into portions, flatten each, and add filling; seal tightly.
- Heat oil in a non-stick skillet over medium heat.
- Fry each pancake until golden brown on both sides, about 3-4 minutes each.
- Serve warm, optionally with powdered sugar or ice cream.
Notes
Ensure the filling is well-sealed to prevent leakage during cooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Pan-fry
- Cuisine: Korean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg