Toffee and Hazlenut stuffed Pancakes

I promised a recipe yesterday, so here I am delivering!

Today I'm sharing a recipe for a Korean street snack that I can't stop thinking about (yes, I really think about food that often) the Hodduk  호떡pancake. At almost every outdoor market district in Korea, you can find a cart that sells these hot, delicious, pancakes for just less than a dollar each and there’s always a plethora of people in line jonesin’ to get their hands on one. Why are they so popular? They’re sold the second the air turns from muggy to crisp, and they’re hot pancakes stuffed with gooey cinnamon, honey, brown sugar, and a variety of nuts. They’re the perfect comfort snack. How can they NOT be popular? One taste and you’re hooked. For life.

Yup, they’re that good.

Fortunately, I’ve figured out how to recreate the pancakes at home. And because I love good food that doesn’t settle on your hips, I’ve also learned how to “healthify” them using PureAlmond Unsweetened Original Milk, a low glycemic flour, and cutting the amount of sugar used. I was actually able to preserve the amazing flavor that brings me back to cold autumns and winters in Korea. I can’t promise you’ll have the same flashback of memories when you bite into one, but I can promise that if you’ve gotten sick of me talking about Korea so much, these will make you fall in love with me all over again.

Again, they’re THAT good.

So here’s what you need to recreate these babies:

For the pancake:
1 ½ cup all purpose Green Tea flour (found in most Asian grocers, or you can use a whole grain flour)
½ tsp salt
¼ cup Silk PureAlmond Milk Unsweetened Original
3 tbs warm water
1tsp stevia

1tsp dry active yeast

For the stuffing:

¼ tsp ground cinnamon

2 tbs crushed hazelnuts

1 tbs crushed toffee

3 tbs dark brown sugar

And here’s how you make the pancakes:

Mix the warm water and yeast together, set aside. In a large mixing bowl, combine sifted green tea flour, salt and stevia. Then add in the Silk PureAlmond Unsweetened Original milk and yeast water. Mix the dough together until everything has been moistened. Set aside to let the dough rise for 2 hours.

In a food processor, combine the cinnamon, hazelnuts, toffee and brown sugar and pulse to grind till everything has been crushed and you have  fine powder. When the dough has risen, cover your hands in oil so the dough doesn’t stick to your hands, then form the dough into a ball the size of a golf ball.

Create a well in the ball with your thumb and then spoon a tablespoon of the toffee and hazelnut mix into the ball, pinch the top to seal, then roll making sure the stuffing stays intact.

On medium heat, grease a frying pan with coconut oil and then place the ball into the middle of the pan. Flatten the ball with your spatula and fry in coconut oil until both sides are a golden color and the edges are crispy but the middle is soft.

And that’s it! When you bite into the pancake, the stuffing should be gooey and ooze out with every bite. You COULD stack them on a plate and eat it the old fashioned way with a fork…but I prefer you do it how they do on the discovery channel and eat that bad boy with your hands -  just like how they do it on the streets ;)

And the nutritional info if you're interested:

Calories		117.3
Total Fat		3.1 g
	Saturated Fat	0.5 g
	Polyunsaturated Fat	0.5 g
	Monounsaturated Fat	1.7 g
Cholesterol		0.6 mg
Sodium		11.0 mg
Potassium		151.9 mg
Total Carbohydrate		21.0 g
	Dietary Fiber	3.4 g
	Sugars	2.7 g
Protein		4.2 g

FYI, this post is part of a sponsored campaign with Silk and Fitfluential, LLC. All opinions expressed are definitely my own. Learn more about Silk Pure Almond Unsweetened on Facebook and Twitter. And make these pancakes and report back to me, pronto!