Korean Sweet Pancake

Pancake

½ pack instant dry yeast (about 1 tsp)

½ cup + 2 Tbsp warm water

1 Tbsp natural sweetener 

½ cup + 2 Tbsp flour (combination white /wheat or whole wheat pastry flour preferred) 

¼ cup sweet rice flour

1/8 tsp salt

Directions:

Mix together yeast, warm water and sugar, leave for 10 min. After 10 minutes combine both flours and salt to the liquid mixture and allow to raise in a warm place for 1 hour. 

Filling

10-15 Medjool dates, pitted and chopped

1/3 cup walnuts

1-2 Tbsp toasted sesame seeds

Directions:

1. Cook dates in a little water until soft and pasty. 
2. Add in chopped walnuts and toasted sesame seeds.  
3. Assembly: Divide the dough into 4 pieces, roll out the dough, put filling inside and close dough around the filling. Place pancake into a medium hot skillet, pressed down until brown, about 5 minutes on each side.