Nut and Sesame Seed Stuffed Pancakes

My daughter’s best friend in preschool is Korean and their playdates were my first foray into the delicious world of Korean food. One particular snack I found fascinating was hotteok, a brown sugar and peanut filled pancake brought to Korea by Chinese immigrants in the early 1900s. The dough is exceptionally soft and chewy, which was part of the appeal, but it also reminded me of a similar pancake, atayef, that my grandmother always prepared during Ramadan, which she filled with sugar, walnuts, and cinnamon. 

I was intrigued with how so many cultures, in spite of being very different in geography, landscape, and history, still shared similar concepts in food. I experimented with the filling to make something that was as nutritious as it was delicious. This version relies on a mixture of nuts and sesame seeds, as well as tahini and grape molasses, not only to lend it an Arab flair, but also to help bind the filling together and make it easier to work with. These pancakes are especially delicious fresh out of the pan, but can also be enjoyed when cool. Leftovers can be frozen for up to one month and reheated in an oven for a freshly made taste.