Description
Delight in the warm, cheesy goodness of Korean Cheese Pancakes, a crispy-on-the-outside, gooey-on-the-inside treat. This recipe combines a soft yeast dough filled with melted mozzarella cheese, lightly sweetened with sugar and optionally spiced with cinnamon. Pan-fried to golden perfection, these pancakes make an irresistible snack or dessert, perfect for sharing.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup warm water (110°F/45°C)
- 1 tablespoon vegetable oil (for dough)
Filling Ingredients
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons sugar
- 1 tablespoon cinnamon (optional)
For Frying
- 1 tablespoon vegetable oil (for frying)
Instructions
- Make the dough: In a mixing bowl, combine the flour, active dry yeast, sugar, and salt. Add the warm water (110°F/45°C) and 1 tablespoon vegetable oil. Mix until the dough begins to form, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
- Let the dough rise: Cover the dough with a damp cloth or plastic wrap and let it rest in a warm place for about 1 hour, or until it has doubled in size. This fermentation step allows the dough to develop flavor and texture.
- Prepare the filling: In a small bowl, combine the shredded mozzarella cheese, 2 tablespoons sugar, and cinnamon if using. Mix well to evenly distribute the sugar and spice through the cheese.
- Shape the pancakes: Punch down the risen dough to release air bubbles, then divide it into 8 equal portions. Flatten each portion into a small disc. Spoon a generous amount of cheese filling into the center of each disc, then fold the dough edges around the cheese, pinching securely to form a filled ball.
- Fry the pancakes: Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Place the filled dough balls seam-side down in the pan. Gently flatten each ball with a spatula to form a pancake shape. Fry for 2-3 minutes on each side, or until golden brown and crispy, and the cheese inside is melted and gooey.
- Serve hot: Remove the pancakes from the pan and serve immediately while the cheese is warm and melty. Optionally, drizzle with honey for a sweet contrast and enjoy your delicious Korean Cheese Pancakes!
Notes
- Warm water temperature is important to activate the yeast without killing it; about 110°F is ideal.
- Ensure the dough is tightly sealed around the cheese filling to prevent leaks during frying.
- Use a non-stick skillet to avoid sticking and reduce the amount of oil needed.
- For a dairy-free version, substitute mozzarella with a vegan cheese alternative.
- These pancakes are best enjoyed fresh, as reheating may reduce their crispiness.
