Ho Dduk Korean Pancakes - butter

Method

• Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
• Mix potato flakes with cold water in a separate bowl.
• In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
• Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
• Mix until well blended.
• Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
• Remove from bowl and knead on a floured board for about 10 minutes.
• Grease a clean bowl and set the dough inside to rise for about 45 minutes.
• Divide into 36 balls and cover with a damp cloth.
• Mix brown sugar and cinnamon together.
• Add more cinnamon if you prefer.
• Add enough oil to the bottom of a skillet to just barely cover the bottom.
• Heat over a medium flame.
• Take a ball of dough and flatten in the palm of your hand.
• Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
• Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
• Let cook another 30 seconds, flip and flatten some more.
• Allow it to finish browning.
• Remove from skillet and let cool on a paper towel.
• Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.