Korean Cheese Pancakes Recipe
If you’re searching for a comforting, gooey treat that brings the best of sweet and savory together, this Korean Cheese Pancakes Recipe is exactly what you need. Picture crispy golden pancakes on the outside with a soft, pillowy dough hugging melted mozzarella cheese inside—a combination that’s utterly irresistible. With just a handful of simple pantry staples, this recipe turns into a delightful snack or dessert that never fails to impress, whether you’re serving it for family, friends, or a fun weekend indulgence.
Ingredients You’ll Need
Every ingredient in this Korean Cheese Pancakes Recipe plays a crucial role, from the dough’s tender structure to the rich, melty cheese filling. The balance between a good rise and the perfect crisp depends on choosing these staples thoughtfully.
- All-purpose flour: The foundation of the dough, providing structure and a tender crumb.
- Active dry yeast: Helps the dough rise beautifully, creating that soft, airy texture inside.
- Sugar (for dough and filling): Adds just enough sweetness to balance the cheese and encourage browning.
- Salt: Enhances all the flavors and keeps the dough well-seasoned.
- Warm water (110°F/45°C): Activates the yeast for that perfect rise.
- Vegetable oil (for dough and frying): Keeps the dough moist and ensures a lovely golden crust when fried.
- Shredded mozzarella cheese: The star ingredient that melts to give each pancake its gooey, luscious center.
- Cinnamon (optional): Adds a warm, fragrant note to the sweet cheese filling, making it extra special.
How to Make Korean Cheese Pancakes Recipe
Step 1: Make the Dough
Start by whisking together the all-purpose flour, active dry yeast, sugar, and salt in a large mixing bowl. Pour in warm water and vegetable oil, then stir until a rough dough forms. Take the dough out and knead it on a floured surface for 5 to 7 minutes until it’s smooth and elastic. This kneading step is key to developing just the right texture, light but sturdy enough to hold the cheese filling.
Step 2: Let It Rise
Transfer the dough to a lightly oiled bowl and cover it with a damp cloth. Let it rest in a warm place for about an hour, or until it has doubled in size. This resting period breathes life into the dough, making each bite soft and airy.
Step 3: Prepare the Cheese Filling
While the dough is rising, mix shredded mozzarella with sugar and, if you like, a sprinkle of cinnamon. The sugar slightly sweetens the filling, and cinnamon introduces a lovely aromatic twist that complements the melty cheese beautifully.
Step 4: Shape the Pancakes
Once the dough has risen, punch it down gently to release excess air. Divide it evenly into 8 portions and flatten each piece into a small round disc. Spoon a generous amount of the cheese mixture right into the center, then carefully fold the sides inward to encase the filling, shaping each piece into a neat ball.
Step 5: Cook the Pancakes
Heat vegetable oil in a frying pan over medium heat. Place the dough balls in the pan and press down gently with a spatula to flatten them into pancakes. Fry each side for about 2 to 3 minutes, or until golden brown and crisp. The contrast between the crunchy outside and the hot, gooey cheese inside is what makes this Korean Cheese Pancakes Recipe so remarkable.
Step 6: Serve While Warm
Serve these pancakes immediately for that perfect melty cheese experience. Adding a small drizzle of honey elevates the flavor with a touch of sweetness, making every bite even more memorable.
How to Serve Korean Cheese Pancakes Recipe
Garnishes
Simple garnishes can elevate your Korean Cheese Pancakes Recipe from great to irresistible. A light dusting of powdered sugar adds visual appeal and a delicate sweetness, while a drizzle of honey perfectly balances the savory cheese. You might also try sprinkling some toasted sesame seeds or a pinch of flaky sea salt for a hint of texture and contrast.
Side Dishes
These cheese pancakes are wonderfully versatile, pairing well with a variety of sides. Fresh fruit or a crisp green salad can provide a refreshing counterpoint, cutting through the richness. For a cozy snack, serve with a cup of tea or coffee, or even a bowl of warm soy milk to complete a comforting Korean-inspired meal.
Creative Ways to Present
If you’re entertaining, consider stacking the Korean Cheese Pancakes Recipe on a rustic wooden board, alternating layers with sliced fresh fruit or edible flowers for a festive touch. You can also serve them wrapped loosely in parchment paper for a charming and casual touch, perfect for sharing with friends at a picnic or brunch gathering.
Make Ahead and Storage
Storing Leftovers
Leftover Korean Cheese Pancakes Recipe keep well in an airtight container in the refrigerator for up to 2 days. It’s best to cool them completely before storing to avoid sogginess. When you’re ready to enjoy, a quick reheat brings back that lovely crisp exterior.
Freezing
You can freeze these pancakes for up to 1 month. Lay them flat on a baking sheet lined with parchment paper to freeze individually, then transfer to a freezer bag. This method prevents them from sticking together and keeps the filling fresh and gooey once reheated.
Reheating
Reheat frozen or refrigerated pancakes in a skillet over medium heat, gently pressing them to revive the crispness on both sides. Avoid microwaving if you want to preserve the crispy crust; the pan method is far superior for texture and flavor.
FAQs
Can I use other cheeses besides mozzarella?
Absolutely! While mozzarella is perfect for its meltiness and mild flavor, you can experiment with cheeses like cheddar or Monterey Jack. Just make sure they melt well to keep that gooey center.
Is the cinnamon necessary in the filling?
Cinnamon is entirely optional but highly recommended for adding a warm, fragrant element that contrasts beautifully with the cheese. If you prefer pure savory, you can skip it without losing the essence of the dish.
Can I make the dough without yeast?
Yeast is essential here to create the fluffy, airy texture typical of Korean pancakes. Using baking powder alone might give you a different texture that lacks the signature lightness.
What’s the best oil to use for frying?
Vegetable oil works great because it has a neutral flavor and high smoke point, allowing the pancakes to crisp up perfectly without burning. You could also use canola or sunflower oil.
How do I know when the pancakes are cooked through?
They should be golden brown on both sides and feel firm when pressed gently. The cheese inside needs to be melted and gooey, so cooking them long enough to heat through is essential.
Final Thoughts
Making this Korean Cheese Pancakes Recipe is like inviting a little bit of Korean street food magic right into your kitchen. The joyful combination of crispy, soft, sweet, and cheesy will quickly win you over and might just become your next go-to snack or dessert. Don’t hesitate—gather those simple ingredients and treat yourself and your loved ones to something truly special today!
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Korean Cheese Pancakes Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 pancakes 1x
Description
Korean Cheese Pancakes are a deliciously crispy and golden fried treat filled with gooey mozzarella cheese mixed with sugar and cinnamon. Perfect as a sweet snack or dessert, these fluffy pancakes combine a slightly sweet, soft dough with a melty, cheesy center. They are pan-fried to perfection for a crunchy exterior and served warm for the best taste experience.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup warm water (110°F/45°C)
- 1 tablespoon vegetable oil (for dough)
Filling Ingredients
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons sugar
- 1 tablespoon cinnamon (optional)
Cooking Ingredients
- 1 tablespoon vegetable oil (for frying)
Instructions
- Make the dough: In a mixing bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Add the warm water and 1 tablespoon vegetable oil, stirring until a dough forms.
- Knead the dough: Transfer the dough onto a clean surface and knead for 5-7 minutes until the dough is smooth and elastic.
- Let it rise: Place the dough back into the bowl, cover it with a damp cloth, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Prepare the filling: In a small bowl, mix together shredded mozzarella cheese, sugar, and cinnamon (if using) until well combined.
- Shape the pancakes: Punch down the risen dough to release air and divide it into 8 equal portions. Flatten each portion into a small disc on a floured surface. Place a spoonful of the cheese mixture in the center of each disc, then fold the edges around the filling to enclose it, shaping into a ball.
- Cook the pancakes: Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Place each filled dough ball seam side down into the pan, then gently flatten them slightly with a spatula. Fry for 2-3 minutes on each side, turning carefully, until the pancakes are golden brown and crispy on both sides.
- Serve immediately: Transfer pancakes to a plate and serve while the cheese is still gooey and melty. For added sweetness, drizzle with honey if desired.
Notes
- Use warm water at around 110°F (45°C) to activate the yeast properly.
- Optional cinnamon in the filling adds a nice warm flavor but can be omitted or adjusted to taste.
- Knead the dough thoroughly for a soft and elastic texture.
- Frying on medium heat prevents burning while ensuring the pancakes cook through.
- Serve immediately for best texture; reheating may affect crispness and cheese meltiness.
- These pancakes are best enjoyed fresh and warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
