Description
Korean Cheese Pancakes are soft, chewy pancakes stuffed with melted mozzarella cheese and a hint of cinnamon-sugar sweetness. These savory and sweet pancakes are pan-fried to golden perfection, offering a gooey cheese center inside a crispy outer layer. Perfect as a snack or light meal, they bring a delightful fusion of flavors inspired by Korean street food.
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 (for filling)
- 1 tablespoon cinnamon (optional)
Cooking Ingredients
- 1 tablespoon vegetable oil (for frying)
Instructions
- Make the dough: In a mixing bowl, combine the all-purpose flour, active dry yeast, 1/2 teaspoon sugar, and salt. Add the warm water and 1 tablespoon vegetable oil. Mix the ingredients until the dough begins to form, then knead the dough for 5-7 minutes on a lightly floured surface until it becomes smooth and elastic.
- Let it rise: Cover the dough with a damp cloth or plastic wrap and place it in a warm spot. Allow the dough to rise for about 1 hour or until it doubles in size, indicating that the yeast has activated properly.
- Prepare the filling: In a small bowl, combine shredded mozzarella cheese, 2 tablespoons sugar, and optional cinnamon. Mix thoroughly to blend the sweet and spicy notes into the cheese filling.
- Shape the pancakes: Punch down the risen dough to release air bubbles and divide it into 8 equal portions. Flatten each portion into a small disc. Spoon a generous amount of the cheese filling into the center of each disc, then fold the edges around the filling to enclose it completely, forming a ball.
- Cook 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 slightly with a spatula to form a pancake shape. Fry for 2-3 minutes on each side or until each side is golden brown and crisp, ensuring the cheese inside melts thoroughly.
- Serve: Remove the pancakes from the pan and serve immediately while still warm and the cheese filling is gooey and melty. Optionally, drizzle with honey for extra sweetness and enjoy!
Notes
- Be sure the water is warm (about 110°F/45°C) for yeast activation but not too hot to kill the yeast.
- Kneading the dough well is important for a chewy texture in the pancakes.
- If you prefer a less sweet filling, reduce the sugar or omit the cinnamon.
- You can substitute mozzarella with other melting cheeses according to preference.
- Serve hot for the best flavor and texture.
