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Low Sugar Blueberry Hotteok
A healthier, low-sugar take on the classic Korean sweet pancake (hotteok) filled with fresh blueberries for a slightly sour and delicious twist.
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Ingredients
- 1 lb Hotteok dough (Pre-made or homemade yeast-based dough)
- 0.5 cup Fresh blueberries (Used as the filling)
- 2 tbsp Cooking oil (For pan-frying)
Steps
- 1
Prepare your hotteok dough and portion it into small balls.
- 2
Flatten a piece of dough and place fresh blueberries in the center.
- 3
Carefully seal the dough around the blueberries to form a ball.
- 4
Leave the filled dough balls to rest for 30 minutes at room temperature.
- 5
Heat a small amount of oil in a pan over medium-low heat.
- 6
Place the dough balls in the pan and let them cook for a minute first without pressing so they don't explode.
- 7
When the crust begins to brown, flip the pancake over.
- 8
Use a press or a flat spatula to flatten the pancake.
- 9
Continue cooking until both sides are golden brown and the dough is cooked through.
Notes
The creator refers to these as 'blueberry hot dogs' in the audio, but the hashtags and visual preparation confirm they are Hotteok (Korean sweet pancakes). Letting them cook slightly before pressing is a key tip to prevent the berry filling from bursting through the dough.
Nutrition per serving
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