Sweet filled pancakes (Hotteok)

1. Warm the milk until lukewarm, stir in the sugar and yeast and leave for 5 minutes until it starts to foam.

2. In a bowl, mix the wheat flour, glutinous rice flour and salt, pour in the yeasted milk and 1 tablespoon of oil and stir with a wooden spoon into a sticky, soft dough; cover and leave to rise in a warm place for 1 hour until doubled.

3. For the filling, mix the brown sugar, cinnamon and chopped walnuts.

4. With oiled hands, divide the dough into 8 pieces, flatten each one in your palm, put a heaped tablespoon of filling in the middle and pull up the edges to seal into a ball.

5. Heat a little oil in a frying pan over medium heat, place the balls seam side down, turn after 1 minute and press flat to 1 cm thick with an oiled spatula; cook for 2-3 minutes per side until golden brown and the filling has melted.

6. Serve warm wrapped in a paper napkin – careful, the syrup inside is very hot!

Tip: Hotteok is the favourite street sweet of the Korean winter: crisp outside, with melted cinnamon sugar syrup oozing from inside. The glutinous rice flour makes the dough pleasantly chewy. The dough is very sticky – work with oiled hands throughout.