A riff on the traditional Korean hotteok (fried stuffed pancake), I use strawberries and goat cheese instead of nuts and brown sugar as the filling!
Strawberry Stuffed Pancake
- Servings: 1 pancake
- Yield: 8 servings
- 2 cups all-purpose flour
- 1 cup sweet rice flour
- 2 tablespoons white granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1-½ cup warm water (115-120 degrees is ideal)
- 1 tablespoon vegetable oil
- More oil for frying
- 6 ounces Florida Strawberries, finely chopped
- 2 tablespoons balsamic vinegar reduction (pre-made is so convenient)
- 6 ounces goat cheese log, cut into 8 discs
- In a large mixing bowl, combine the flours, sugar, salt. Stir together the yeast and warm water and add into the large mixing bowl. With a rubber spatula, mix until a dough forms.
- Loosely cover the dough with plastic wrap and let it rise at room temperature for about 1 hour.
- In a small bowl, mix together the strawberries and balsamic vinegar. Set aside.
- Roll the dough out onto a lightly floured surface. Divide the dough into 8 equal parts.Take one portion and gently flatten it to about a 4-inch diameter circle. Place one disc of goat cheese in the center and add 2 tablespoons of the strawberry mixture. Pull the edges of the dough to the center and pinch to secure. Make sure there are no holes. Repeat for the remaining portions.
- Heat a few tablespoons of oil in a non-stick skillet over medium-low heat. Please the the stuffed dough into the skillet. With a sturdy spatula, gently press down on the dough until it is roughly 4 inches in diameter. Let cook for about 3 minutes or until a light golden brown. Carefully flip over and let cook for another 3 minutes until golden brown. Gently flatten as it cooks and add oil if needed. Repeat until all are cooked.
- Serve hot! Serve with more balsamic vinegar reduction!
Originally posted as Strawberry Hotteok on the kimchi MOM website.