Korean Sweet Pancakes (Hotteok) Hot Pot with Cinnamon Sugar

In a large bowl, combine all-purpose flour, sweet rice flour, sugar, yeast, and salt.

Gradually add warm water and mix until a sticky dough forms. The dough will be quite wet; this is normal.

Add 2 tablespoons of vegetable oil to the dough and mix well. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.

While the dough is rising, prepare the filling. In a small bowl, combine brown sugar, cinnamon, and chopped nuts (if using).

Once the dough has risen, lightly grease a non-stick skillet or griddle with vegetable oil. Keep a small bowl of vegetable oil nearby to dip your hands.

Dip your hands in oil (to prevent sticking) and pinch off a small ball of dough (about 2-3 tablespoons). Flatten the dough into a small circle in your palm.

Place a spoonful of the brown sugar filling in the center of the dough circle. Carefully pinch the edges of the dough together to seal the filling inside, forming a ball.

Place the filled dough ball seam-side down on the hot skillet. Gently flatten the ball with a spatula or a press to form a pancake about 3-4 inches in diameter.

Cook over medium heat for 2-3 minutes per side, or until golden brown and the filling is melted and gooey.

Remove the hotteok from the skillet and brush lightly with vegetable oil.

In a shallow dish, mix together the granulated sugar and cinnamon (for coating).

Immediately roll the warm hotteok in the cinnamon sugar mixture to coat thoroughly.

To serve in a hot pot: Place the coated hotteok in a preheated hot pot to keep them warm. Serve immediately and enjoy!