Korean pancakes. These were described to me as inside out pancakes. I just call them delicious.
- This recipe is for 36 servings.
- Preparation: 1 hour and 30 minutes.
- 10 tablespoons butter or margarine, softened
- 2 eggs, beaten
- 2 tablespoons yeast
- 2 tablespoons sugar
- 1½ cups warm water
- ½ cup potato flakes
- 1 cup cold water
- ¼ cup powdered milk
- ¼ cup sugar
- 2 teaspoons salt
- 6 cups flour
- 1 cup brown sugar
- 2 tablespoons cinnamon
- vegetable oil
- Mix yeast, 2 tbsp sugar and warm water together in a bowl.
- Mix potato flakes with cold water in a separate bowl.
- In your mixer combine the powdered milk, ¼ sugar, salt and 4 c flour.
- Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
- Mix until well blended.
- Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
- Remove from bowl and knead on a wooden cutting board
- Grease a clean bowl and set the dough inside to rise for about 45 minutes.
- Divide into 36 balls and cover with an a wooden cutting board
- Mix brown sugarand cinnamon together.
- Add more cinnamon if you prefer.
- Add enough oil to the bottom of a skillet to just barely cover the bottom.
- Heat over a medium flame.
- Take a ball of dough and flatten in the palm of your hand.
- Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
- Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
- Let cook another 30 seconds, flip and flatten some more.
- Allow it to finish browning.
- Remove from skillet and let cool on a paper towel.
- Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.