One Korean yeasted griddle pancake enclosing brown sugar, cinnamon and walnut syrup. The soft filled dough is pressed flat in the pan, then covered to cook through.
3 gWalnuts
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2 tbspWater
0.5 cupFlour
0.8 gYeast
4 gSugar
12 gBrown Sugar
0.2 gCinnamon
1 tspCooking oil
To tasteSalt
Stir all the dry active yeast and white sugar into all the water warmed to 35-40 C in a small bowl. Leave for 10 minutes until frothy.
Stir 36 g flour, all the salt and 1 ml oil into the yeast mixture to make a very soft sticky dough. Cover and leave at warm room temperature for about 60 minutes until doubled. Stir down with a spoon, cover and leave for another 20 minutes until puffy again. Reserve the remaining flour and oil for shaping and cooking.
Mix all the brown sugar, cinnamon and very finely chopped walnuts. Use all the remaining 4 g flour to dust your hands and a small board, working any loose flour into the dough. Flatten the whole dough into a palm-sized disk. Put all the filling in the center, draw the dough edges over it and pinch tightly closed into one filled ball without holes.
Heat all the remaining 4 ml oil in a small nonstick pan over medium heat. Set the ball seam-side down and cook for 30 seconds until lightly golden underneath. Turn and gently press with a wide spatula to a round about 12 cm across without tearing the dough. Cook for 1 minute, turn again, lower the heat and cover. Cook for 2-3 minutes until both faces are golden, the dough is cooked through and the sugar filling has melted. Rest for 3 minutes before eating because the syrup is very hot. Serve the entire pancake as one snack portion; extra syrup, ice cream and other sides are not included.