1-First step: Make the dough In a large bowl, combine 1 cup lukewarm water, 2 tablespoons white sugar, 2 teaspoons yeast, 1/2 teaspoon kosher salt, 1 tablespoon vegetable oil, and 2 cups all-purpose flour. Stir until a soft dough forms. The dough will feel a little sticky at first, and that is normal. Cover the bowl and let it rise at room temperature for about 1 hour. During this time, the yeast wakes up and gives the dough its lovely, airy structure.

2-Second step: Release the air and rest again After the first rise, knead the dough gently to release air bubbles. This step helps the texture stay even when the pancakes cook. Let the dough rise again for 10 to 20 minutes. While it rests, dust your board and hands with extra flour so shaping the dough will be easier later.

3-Third step: Mix the sweet filling In a small bowl, mix 1/2 cup turbinado sugar or brown sugar, 1 teaspoon cinnamon powder, and 2 tablespoons chopped walnuts. This is the heart of the recipe, and it is what turns these Korean pancakes into sweet hotteok with that molten center everyone loves. If you like, you can also prepare a second filling for another batch, such as cheese or red bean paste.

4-Fourth step: Shape the dough balls Knead the dough once more so it is easy to work with. Divide it into 8 equal balls on a floured surface. Keep the pieces covered lightly if you are working slowly, since the dough can dry out. Flatten each ball into a small round, then spoon the filling into the center. Be careful not to overfill, or the sugar may escape while cooking.

5-Fifth step: Seal the filling inside Bring the edges of the dough up and pinch them together firmly. Make sure the seam is sealed well. Then gently flatten the stuffed ball with your hands. The dough should look like a thick disc, though it does not need to be perfect. Homemade brown sugar hotteok has a rustic look, and that is part of its charm.

6-Sixth step: Pan-fry the pancakes Heat a little oil in a non-stick pan over medium heat. Add each dough ball and cook for about 30 seconds. Flip it over, then press it into a thin circle with a spatula. Cook for 1 minute until the bottom turns golden brown. Flip again, lower the heat, cover the pan, and cook for 1 more minute so the filling melts into syrup. The lid helps the inside heat evenly without burning the outside.

7-Seventh step: Serve while warm Move the hotteok to a plate and serve right away. The best texture is when the outside is still crisp and the inside is soft, sticky, and warm. If you are making these for guests, keep the cooked pancakes loosely covered while you finish the rest, but do not wait too long before serving. Sweet pancakes stuffed with brown sugar syrup are at their best fresh from the pan.