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
Scale
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
