B J LOFBACK - FUNK SEOUL BROTHER FOOD TRUCK
Korean Sweet Syrup Filled Pancakes
(makes 10 large pancakes)
For the dough:
2 cups whole milk
4 tablespoons sugar
2 packets active yeast
1 teaspoon salt
1 tablespoon vegetable oil
4 cups AP Flour
For the filling:
1 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped walnuts/pecans or pistachios
Non-stick pan spray
To make the dough: put the milk in the microwave for 10 seconds to make it luke warm, not hot. Let sit for a few minutes to activate the yeast. You should start to see bubbles forming and it will start to smell yeasty. Add the flour and mix until it becomes a uniform mixture. Place in a large bowl with a piece of plastic wrap loosely covering to allow for rise. Leave at room temperature for 1 hour or until it at least doubles in size. Once doubled, pull the dough from the sides and push out the gas bubbles and allow to rise 30 mins more... then your dough is ready to use. Mix together filling ingredients and set aside until you're ready to cook.
Heat an electric griddle to 350 degrees (or cast iron pan to equivalent). Remove the dough from the bowl, roll into a ball and place on a lightly floured cutting board. Cut the ball in half, the halves in half again and repeat until you get to a size you're happy with. Roll each piece into a ball. With the heel of your hand smooth the dough balls out into disc shape allowing the middle of the discs to be slightly thicker than the outsides. Place about a tablespoon of filling into the center of each disc and seal the outside edges around the filling. You should end up with a ball shape.
Spray the pan lightly with non-stick spray and place 3-4 balls on the pan about 3 inches apart. When the bottom of the ball starts to brown flip it over and smash the ball flat into a pancake being careful not to get too thin and let the filling come out. When the bottom is nicely browned, flip it again to get the first side evenly browned. Serve immediately with super cold milk or hot coffee. BE CAREFUL: filling will be really hot!