This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. We have a great #BrunchWeek giveaway, scroll down to enter!
Hotteok (pronounced ho-duck) is a traditional Korean snack typically filled with a sweet nutty filling. It’s a snack that is usually enjoyed during the winter in Korea. Today, I’ve taken the liberty of creating an apple cheddar filling and this pancake can be enjoyed anytime of the year! I received Lady Alice apples from Rainier Fruit and it’s perfect for this recipe with its sweetness and firm texture. These apples are great for snacking also! I was also able to use white granulated sugar from Dixie Crystals, the best yeast from RED STAR, and my favorite lactose-free sharp cheddar cheese from Cabot Cheese.
Nothing says love more than fried dough! Also forget the knife and fork…grab a pancake and enjoy!
- 2 cups all-purpose white flour
- 1 cup sweet rice flour
- 2 tablespoons white granulated sugar
- 1 - ¼ oz. packet of yeast
- 1 teaspoon salt
- 1-1/2 cup warm water (115-116 degrees is ideal)
- 2 Lady Alice apples or other cooking apples (do not use Red Delicious), peeled, cored, and finely chopped
- Juice from half a lemon
- 1 teaspoon lemon zest
- 2 tablespoons brown sugar
- 1 tablespoon white granulated sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- Pinch of salt
- ½ cup grated sharp cheddar cheese
- Cooking oil for frying
- In a large mixing bowl, combine the flours, sugar, salt. In a large measuring cup OR small mixing bowl, stir together the yeast and warm water. Add this mixture into the large mixing bowl. With a rubber spatula, mix until dough forms.
- Loosely cover the dough with plastic wrap and let it rise at room temperature for about 1 hour.
- In a small bowl, mix together the chopped apples, lemon juice, lemon zest, brown sugar, white sugar, cinnamon, nutmeg, salt and cheddar cheese. Set aside.
- Roll the dough out onto a lightly floured surface. Divide the dough into 8 equal parts.
- The dough is really sticky so lightly dust each portion of dough. Also dust your palms with flour. Take one portion of dough and gently flatten it to about a 5-inch diameter circle. Place about ¼ cup of the apple mixture in the center of the dough. Carefully pull the edges of the dough to the center and pinch to secure. Make sure there are no holes. Place onto a baking sheet that has been dusted flour. Repeat for the remaining portions of dough.
- Heat ¼ cup cooking oil in a 9-inch diameter non-stick or cast iron skillet over medium-low heat. Place the stuffed dough into the skillet. Gently and carefully press down on the dough to flatten as it cooks. Let cook for about 3 minutes or until a light golden brown. Carefully flip over and gently flatten with your spatula as it cooks. Let cook for another 3 minutes until golden brown.
- Place pancake on a baking rack lined with paper towels. Repeat the above step for the remaining pancakes.
- Serve hot!
Psst…I’ve also made this with a strawberry filling!
Forty Bloggers from around the North America will showcase their best brunch dishes! Our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, Sponsors, for your generosity. Click here to enter the giveaway!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Breads, Grains and Pastries:
Apple Cheddar Chop Bread from A Day in the Life of the Farm.
Apple Cinnamon Buns from Books n’ Cooks.
Apple Lekvar Sweet Rolls from Cindy’s Recipes and Writings.
Apple Hotteok (Fried Stuffed Pancakes) from kimchi MOM.
Apricot Danishes from Sarcastic Cooking.
Braided Apple Ginger Danish from The Spiffy Cookie.
Bourbon Banana Waffles from Forking Up.
Cinnamon Sugar Apple Muffins from Rants From My Crazy Kitchen.
Easy Popovers with Honey Butter from Hardly A Goddess.
Glazed Cinnamon Buns from That Skinny Chick Can Bake.
Strawberry Rhubarb Almond Rolls from Wholistic Woman.
Ultimate Cheese Muffins from Jane’s Adventures in Dinner.
BrunchWeek Fruits, Vegetables and Sides:
Aloo Tiki with Apple-Tamarind Chutney from Culinary Adventures with Camilla.
Asparagus Salad from Cookaholic Wife.
Asparagus Caprese Salad from The Barbee Housewife.
Cheesy Potato Asparagus Tart from Sew You Think You Can Cook.
Garlic Roasted New Potato and Asparagus Salad from An Edible Mosaic.
White Cheddar Pimento Cheese Spread from Love and Confections.
Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.