Ingredients
Original recipe: 8 pancakes; 2 per serving. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 250 gall-purpose wheat flour
- 50 gglutinous rice flour
- 5 ginstant yeast
- 1 tbspsugar
- ½ tspsalt
- 220 mlwhole milk, lukewarm
- 4 tbspneutral oil, divided
- 80 gbrown sugar
- 40 gwalnuts, finely chopped
- 1 tspground cinnamon
Make it
- Mix both flours, yeast, sugar and salt in a bowl. Add lukewarm milk and 1 tablespoon oil, then stir and knead for 5 minutes into a soft, slightly sticky dough. Cover and leave in a warm place for about 60 minutes, until roughly doubled.
- Mix brown sugar, walnuts and cinnamon for the filling. Lightly oil your hands with a little of the remaining oil and divide the risen dough into eight pieces.
- Flatten each piece in your palm, add one-eighth of the filling and draw the edges up to seal firmly. Keep the filled balls covered while warming the pan.
- Heat portions of the remaining oil in the pan over medium-low heat. Set two or three balls seam-side down and cook for 1 minute. Turn, then flatten carefully with a wide spatula to about 1 cm thick without breaking the seal.
- Cook for 2–3 minutes per side, turning as needed, until deeply golden and the dough is cooked through. Repeat in batches, keeping the heat moderate so the filling melts before the outside becomes too dark.
- Let the pancakes cool for a few minutes before serving two per person; the melted sugar centre is much hotter than the surface.
Ingredients, recipe context & sources
Ingredient flags: Wheat, Milk, Tree nuts. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.