Caramel Filled Pancakes (‘Hotteok’ – Inspired by Korean Sweet Pancakes)

For the Dough:

• 250ml (1 cup) lukewarm water
• 15ml (1 Tbsp) sugar
• 1 packet dried yeast
• 15ml (1 Tbsp) oil
• 500ml (2 cups) flour

For the filling:

• 360g (1 can) Caramel Treat
• 80ml (1/3 cup) dark chocolate, roughly chopped

• In a large bowl, combine the water, sugar and dried yeast together. Allow the mixture to sit for 5 minutes or until foamy.
• Add the salt and oil and mix well.
• Add the flour and mix until smooth. Cover the dough with a clean kitchen cloth and allow to proof for about 1 hour in a warm area or until doubled in size.
• Knock the dough down by kneading it for about 1 minute for all the air to escape. Cover with a clean kitchen towel and allow to rise again for 20-30 minutes.
• In the meantime, mix the filling ingredients together.
• Divide the dough into 10 equal balls.
• Rub a bit of oil on your hands and work surface to avoid the dough sticking – it is a very sticky dough.
• Take one of the dough balls in your hand and flatten it to create a disk. Spoon about 15 ml (1 Tbsp) of the filling in the middle and sprinkle with chocolate, fold the dough up, pinching the dough together to seal the ball. Repeat this process with the rest of the dough balls.
• Heat a large frying pan on a medium heat with a dash of oil.
• Place the filled dough balls in the pan and flatten them slightly. Fry each side for 2-3 minutes or until golden brown.