Doughnut-like pancakes with gooey brown sugar filling are a great spin on hand pies.




  • In a small bowl, combine yeast and warm water; stir well. Let sit 5 minutes in a warm place.

  • In another bowl, combine brown sugar, sesame seeds and nuts.

  • In a large bowl, stir flour, granulated sugar and salt, then add oil and yeast mixture. Stir until dough comes together.

  • Dust clean work surface with flour. Turn dough out onto flour; knead until smooth. Form into a ball and place in a clean, lightly greased bowl.

  • Cover bowl with a kitchen towel; let rise in a warm spot until it has doubled in size, about 1 hour.

  • Knead risen dough on floured surface until smooth, then form into a ball, cover and let rise 30 minutes.

  • Divide dough into 10 pieces; form each into a flattened ball and place on floured surface. Make a dent in center of each ball and fill with 1 tbsp brown sugar mix. Pinch ball shut.

  • In a nonstick pan, heat 1 tbsp oil over medium. Working in batches and adding 1/2 tbsp oil as needed, place 2 balls in pan. Cook until bottoms are browned, 2 1/2 minutes, then flip and press down gently with a spatula to form flat pancakes 3 to 4 inches wide. Cook 2 to 2 1/2 minutes, until browned. (It's OK if some filling oozes out.)

  • Let hotteok cool about 5 minutes before serving. Filling will be hot!

Nutrition Facts

289 calories; 6 g total fat; 389 mg sodium. 52 g carbohydrates; 7 g protein;