Korean pancakes.

Korean pancakes.

Korean pancakes.

KOREAN FILLET PANCAKES - ASSORTED.

Our pancakes are steadily associated with Russian cuisine, but say this, for example, to the Frenchman, and he will immediately lead you to the creperia, and the American will invite you to a Sunday breakfast with lush pancakes.

Moreover: the inhabitants of Ethiopia, Korea and the Philippines have their own pancakes, and indeed in almost all national cuisines of the world.

Ingredients:

1 ¼ cup flour
½ cup rice flour
1 sachet of yeast (7 g)
¾ cup of water
2 tablespoons of sugar
¼ teaspoon of salt
olive oil
chocolate paste
peanut paste
grated cheddar cheese

40 minutes
(+ 1 hour the dough rises)
8 pieces

Korean pancakes.

Cooking.

Dilute the yeast in water. Add a spoonful of sugar, mix well.
Wait for the mixture to bubble. Add 1 tablespoon of olive oil, mix.

In another bowl, combine both types of flour, the remaining sugar and salt.
Combine with the yeast mixture. Stir well until a sticky dough forms.

Cover the dough and leave it in a warm place for an hour until it doubles. Then, having crumpled the dough well, roll it into a ball and divide into several identical balls.

Flatten each ball and put the filling in the center - chocolate or peanut
pasta or cheese. Raising the edges, seal the filling inside. Gently roll the balls again, put them on a preheated pan with a small amount of oil and flatten them with a spatula to the shape of fritters.

Fry over medium heat on each side - until golden brown.

Korean pancakes.

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