Steps
How to make it
Prep 15 min · Cook 12 min
- Filling: Mix brown sugar powder 50 g with cinnamon powder ½ tsp and mixed nut crumbles 20 g until even; divide into 4 equal portions and set aside.
- In a large bowl, combine all-purpose flour 150 g and salt pinch; slowly add warm water 100 ml and knead into a smooth, non-sticky dough. Cover and rest 15 minutes.
- Divide the rested dough into 4 equal pieces. Flatten each into a round, wrap 1 portion of brown sugar filling, pinch the seam tightly closed (to prevent bursting while frying), then gently press into a pancake about 1 cm thick.
- Preheat a 26 cm skillet over medium-low heat for 2 minutes; spread unsalted butter 20 g in a thin layer across the pan. The pan should be hot but not smoking.
- Place the filled rounds in the pan with space between them. Pan-fry 3 minutes until the bottom is golden and slightly puffed; press lightly with a spatula for even heating.
- Carefully flip and cook 3 minutes more until both sides are golden and the pancake puffs slightly. Turn off heat, cover, and steam 1 minute so the filling melts into a thick syrup.
- Cut open and enjoy while hot—watch for molten brown sugar. Best texture is crisp outside and chewy inside.
