Go Back
–+ servings
Korean Sweet Fried Pancakes

Korean Sweet Fried Pancakes That Melt in Your Mouth

These Korean Sweet Fried Pancakes are an irresistible treat with a crispy exterior and warm, gooey filling that melt in your mouth.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 pancakes
Course: Desserts
Cuisine: Korean
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • ½ cup rice flour essential for achieving proper consistency
  • 2 teaspoons instant dry yeast can use active dry yeast (requires soaking)
  • 2 tablespoons granulated sugar any granulated sugar works
  • ½ teaspoon kosher salt avoid fine salt
  • 2 tablespoons milk powder non-dairy milk powder as alternative
  • 1 cup water should be around 115°F
For the Filling
  • ½ cup walnuts or pine nuts alternatively peanuts can be used
  • ¼ cup brown sugar white sugar is a substitute option
  • 1 tablespoon honey powder or granulated sugar both can be interchanged
  • 1 teaspoon ground cinnamon nutmeg can be replaced for a spicier taste
For Frying and Serving
  • ½ inch vegetable oil use any neutral oil suitable for frying
  • 1 scoop vanilla ice cream can swap with a dairy-free option

Equipment

  • mixing bowl
  • Skillet
  • slotted spoon

Method
 

Step-by-Step Instructions
  1. Prepare the Dough: In a mixing bowl, whisk together all-purpose flour, rice flour, instant dry yeast, granulated sugar, kosher salt, and milk powder. Add warm water and mix until a smooth dough forms, then knead for 5-7 minutes. Cover and let rest for 20-30 minutes until slightly puffy.
  2. Make the Filling: Finely chop walnuts or pine nuts and mix with brown sugar, honey powder, and ground cinnamon until well combined. Divide into 8 portions.
  3. Shape the Pancakes: Flatten a piece of dough, add one portion of filling, seal, and shape into a pancake. Repeat with remaining dough and filling.
  4. Fry the Pancakes: Heat oil in a skillet, fry pancakes for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.
  5. Serve and Enjoy: Serve warm with vanilla ice cream. Optionally drizzle with honey for added sweetness.

Nutrition

Serving: 1pancakeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gSodium: 200mgPotassium: 120mgFiber: 1gSugar: 8gCalcium: 2mgIron: 6mg

Notes

For optimal results, ensure water is the correct temperature when activating yeast and don’t overcrowd the pan while frying.

Tried this recipe?

Let us know how it was!