Description
These Korean Cheese Pancakes are warm, soft, and filled with gooey cheese, making for a quick and satisfying snack or small meal.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- 1 cup warm water
- 1 cup mozzarella cheese (or any melting cheese)
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a mixing bowl, combine the flour, sugar, salt, and instant yeast. Gradually add warm water and mix until a dough forms.
- Knead for about 5-7 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for about 1 hour or until doubled in size.
- Once risen, punch down the dough and divide it into equal portions (about 8 balls).
- Flatten each ball, placing a tablespoon of cheese in the center, then fold the edges over to seal.
- Heat oil in a frying pan over medium heat. Cook the filled dough balls until golden brown on both sides, about 2-3 minutes each side.
- Serve hot and enjoy the gooey cheese filling!
Notes
Use a good melting cheese like mozzarella for the best stretch and gooeyness. Seal edges well so the cheese does not leak. Work with one dough ball at a time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Korean Pancake, Cheese Pancake, Snack Recipe, Quick Meal, Vegetarian Snack