A must-try delicacy when traveling to South Korea. If you missed these delicious filled pancakes, discover the recipe here!

Don't think about your diet when savoring these Korean pancakes—they're so good that you absolutely deserve to indulge from time to time.

Ingredients for the Korean Pancake

• 2 cups flour
• 1 cup water
• 2 teaspoons dry yeast
• 1 pinch of salt
• 1 tablespoon vegetable oil
• 2 teaspoons white sugar
• 1/2 cup brown sugar
• 1 handful nuts or peanuts
• 1 teaspoon ground cinnamon

Preparing the Korean Pancakes

Preparing the Hotteok Dough

Pour 1 cup of lukewarm water into a mixing bowl. Add 2 teaspoons of white sugar, 2 teaspoons of yeast, a pinch of salt, and 1 tablespoon of vegetable oil.

Next, add 2 cups of flour and mix with your hands. Mix until the dough is homogeneous. It should still be quite sticky.

Let rest for 1 hour at room temperature, covering the bowl with plastic wrap. The dough should rise considerably and touch the plastic wrap.

After one hour, knead the dough to remove air bubbles and let rest again for approximately 20 minutes.

Preparing the Sweet Filling

While the dough rests one final time, prepare the sweet filling.

Mix 1/2 cup of brown sugar with 1 teaspoon of cinnamon and the crushed nuts or peanuts.

Preparing the Filled Pancakes

Knead the dough again to eliminate gas bubbles.

Dust your work surface with flour and knead the dough once more. Shape approximately 8 equal-sized balls from the dough.

Take 1 dough ball, flatten it, and place a small teaspoon of filling in the center. Close the ball by sealing the edges around the filling. You should obtain a ball-shaped piece with the sugar inside. Repeat until you have no dough remaining.

Heat your nonstick skillet over medium heat and add vegetable oil.

Place 1 ball in the skillet and cook for 30 seconds. When the dough begins to brown, flip it and press it with a spatula so the ball forms a thick circle.

Cook for approximately 1 minute until the bottom is golden. Flip the pancake again and let it brown over low heat. Place a lid on the skillet and cook for 1 more minute. The sugar inside should melt and form a syrup.

Serve hot.