Sweet Korean Pancakes


What You'll Need

2 3/4 cups all-purpose flour, divided
1 teaspoon baking soda
3/4 teaspoon salt
3 tablespoons granulated sugar, divided
1 cup milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped walnuts
1/4 cup vegetable oil, divided


What to Do

In a large bowl, whisk 2-1/2 cups flour, baking soda, salt, and 1 tablespoon granulated sugar. Stir in milk and mix until smooth. Gradually add in remaining flour until dough is stiff. On a floured surface, gently knead until dough is smooth. Shape into a ball, cover with a clean dish towel and let rest for 15 minutes.
Meanwhile, in a small bowl, combine brown sugar, remaining 2 tablespoons granulated sugar, cinnamon, and walnuts; mix well. Divide the dough into 12 equal pieces. Using your fingers or a rolling pin, press the dough into a 3-inch circle. Place 1 tablespoon of cinnamon-sugar mixture into the center of dough, then bring up the sides and pinch them together to seal tightly.
Place on a flat surface and, using a rolling pin, gently roll out to about 1/4-inch thickness. Repeat with remaining dough.
In a large skillet over medium-low heat, heat oil until hot and cook hotteoks in batches 2 to 3 minutes per side or until golden brown. Serve hot.