Korean Sweet Pancakes (Hotteok) with Mix

Sieve the premix (the yellowish packet), then add the dry yeast (silver packet) and water, knead it with a wooden spatula.

Cover the bowl with wrap, and ferment it for 2 hours at room temperature (20-25 degree C). The volume of the dough needs to increase by 2 times.

When the dough is ready, put some oil on your hands (for anti stick purpose) and separate an adequate amount of the dough(to allow ten pancakes to be made). Put one of the dough on your hand.

Widen the dough with your hands and put a spoonful of jam mix (the green packet). Seal the dough. Repeat it for the rest of the dough. (You need to spread the dough more than in the picture. Otherwise it is hard to seal properly.)

Pre heat the frying pan for 20 seconds and add some oil. Put 2-3 sealed dough balls onto the pan and cook them on medium to low heat. Turn them over when the bottom part is cooked and press the dough with a spatula.

When the both sides are golden brown, serve.