Sweet Korean Pancakes (Hotteok)

Ron Nebrerecipes, Tarts, Pies & Pastries

You might not know it by looking, but these are some of the most sinfully good pancakes you’ll ever try. Hotteok are stuffed pancakes, and you can put almost anything inside. We went with a classic brown sugar syrup for a sweet warmth that’ll have you licking your fingers! Brunch will never be the same after you add this recipe to your favourites list.

Yield: 8 pieces
Prep Time: 1 hr 20 minutes
Cook Time: 4 to 6 minutes


  • 120 g / 1 cup bread flour
  • 112 g / 1 cup cake flour
  • 25 g / 2 tbsp sugar
  • 9 g / 1 tbsp sesame seeds, lightly toasted
  • 8 g / 2 tsp instant yeast
  • 3 g / 1/2 tsp salt
  • 180 ml / 3/4 cup milk
  • 9 g / 2 tsp Mirage margarine, melted
For the filling
  • 109g / 1/2 cup dark brown sugar, packed
  • 27 g / 3 tbsp sesame seeds, lightly toasted
  • 2 g / 1/2 tsp ground cinnamon
  • 14 g / 1 tbsp Mirage margarine
  • 4 tbsp Mirage margarine or vegetable oil (for frying)


  1. In a bowl, whisk together the bread flour, cake flour, sugar, sesame seeds, instant yeast, and salt until well combined.
  2. In a microwaveable bowl or measuring cup, heat milk and Mirage margarine until warm (between 115 – 130°F).
  3. Add warm milk mixture to the dry ingredients. Mix until a soft sticky dough forms; about 2 minutes.
  4. Cover bowl with plastic wrap. Place in a warm, draft-free location to rise until it doubles in size.
  5. Deflate and release the gases in the dough by pressing down into the dough. Remove dough from the bowl. Knead a few times on a lightly floured work surface until dough becomes less sticky. Cover dough with plastic wrap and allow to rest; 10 minutes.
For the Filling
  1. In a bowl mix the brown sugar, sesame seeds, and cinnamon together. Work the Mirage margarine into the sugar until a crumbly mixture forms. Set aside.
  2. Use a sharp chef’s knife to divide dough into 8 evenly sized portions. Round each into a ball. Using the palm of your hands or your fingers, flatten and stretch each ball into a 4-inch circle.
  3. Place a heaping tablespoon of filling into the center of each round. Carefully stretch and pinch the edges of the dough together over the filling, sealing it.

  4. Heat 1 tablespoon (14 g) of Mirage margarine in a skillet or cast iron pan over medium heat. Place two balls, seam side down, into the hot margarine. Fry for about 2 minutes, letting the dough crisp up and turn a deep golden brown. Carefully turn the balls over. With the aid of a large spatula, press each ball down into a pancake. Fry for an additional 1 to 2 minutes, until golden. Turn over again to brown the outer edges.
  5. Remove and place onto a plate lined with paper towels. Repeat process with the remaining pancakes. Best served hot.

Chef’s Notes

  • Replace sesame seeds with traditional walnuts, or any other nut, pumpkin seeds, or even dried fruit.
  • Savoury options to fill the hotteok: cheese, kimchi, cooked meats or vegetables.
  • Keep pancakes warm in the oven set at a low temperature.