Korean hotteok with pecan cinnamon filling

Heat up the milk up slightly then stir in the yeast. Set aside for 5 minutes or until foamy.

Sieve the AP flour and rice flour (or glutinous rice flour) into a large bowl along with the salt and sugar. Add in the yeast mixture along with 1 tablespoon of oil. Mix well and set the bowl aside for 30 minutes to 1 hour, covered with a tea towel. The dough should double in size.

Once the dough has proofed, punch it down a few times. Cover again and set aside for a further 20 minutes.

Meanwhile prepare the filling. Finely chop the pecans and mix together with the sugar and cinnamon in a bowl. Set aside until ready to use.

Once the dough is ready, lightly oil your hands and separate the dough into 6 equal-sized pieces. Place a ball in your hand and flatten it enough so that it can hold 1 tablespoon of the filling. Once the filling is in the centre of the dough, seal the dough by gathering the corners. Repeat this for the remaining pieces.

Heat 1 teaspoon of oil in a large cast-iron or non-stick frying pan over a medium heat.

Place a hotteok in the pan and cook it over a medium heat until the bottom side is lightly golden brown, approx. 30 seconds. Flip it over and press the hotteok down with a spatula or hotteok press. Cook until the bottom is golden brown. Flip the pancake over one last time then reduce to a low heat. Cover the pan with a lid and cook until the sugar filling has melted completely, approx. 1 minute.

Transfer the hotteoks to a plate and serve immediately.