Korean cinnamon hotteok pancakes

Pasos

1. Gently warm the milk with the water: the mixture should be barely warm to the touch, never hot, so as not to kill the yeast.
2. Pour the warm liquid into a large bowl. Add the granulated sugar and the dry yeast, stir, and then let rest until a light foam appears on the surface.
3. Add the flour, the salt, and the oil meant for the dough. Mix first with a spoon, then knead briefly by hand. The dough should become smooth, supple, and sticky; do not add flour to stiffen it.
4. Cover the bowl tightly and let rise in a warm place for about two hours, until the dough has noticeably puffed up and shows small bubbles.
5. While the dough is rising, finely chop the walnuts. Mix them with the brown sugar and cinnamon, making sure to distribute the nuts evenly throughout the sugar.
6. Lightly oil your hands and gently deflate the dough without kneading it for too long. Divide it into four equal portions.
7. Flatten one portion in the palm of your hand to form a thick disk. Place a quarter of the filling in the center, bring the edges up around the sugar, and then pinch them together very firmly. Check that the ball is perfectly sealed so the syrup does not leak out. Repeat with the other portions.
8. Heat a large skillet over medium-low heat with a thin layer of cooking oil. Place the balls seam-side down in the pan, spacing them apart.
9. Let the first side brown until pale golden. Flip each ball, then gradually flatten it with an oiled spatula or the flat bottom of a small container to get a thick, even pancake.
10. Continue cooking over low heat until the second side is golden and the dough is cooked all the way through to the center. Flip again if necessary for even browning, without pressing hard enough to tear the dough.
11. Transfer the hotteok to a wire rack or paper towels. Let rest for a few minutes before serving: the filling is now transformed into a syrup and remains extremely hot.