Hey, Check this out! Last week I made these sweet pancakes with premixed ingredients from the factory, and now I present you here sweet pancakes with fully homemade ingredients. To be correct, I don’t have a farm to grow wheat or sugar cane etc. The point is that I was able to make it from scratch. 
It has been only a week since I posted the premix version, but due to its popularity and unavailability of the premix in the United States, I rushed a bit to post this recipe. .. You’re welcome. 
Compared to the premix version, it was super. First, I made it, so it should be better with my extra tender love and care. Second, it didn’t taste like anything artificial because I could manage the ingredients. Third, it was very cheap. I didn’t buy any extra ingredients, because I had all ingredients available in my kitchen.
The Baked Hoddeok smelt really nice. A well balanced smell of melted sugar and cinnamon. The cinnamon smell reminded me of easter hot cross buns. Though, while you are fermenting you need to endure the unpleasant smell from the yeast, I don’t really have much experience using yeast, does it always smell awful?
Ingredients for 6 pancakes
- All purpose white flour – 1¼ cups
- Salt – 1/4 tsp
- Milk – 90 ml (6 tbsp)
Fermented yeast water (mix these well in bowl 1)
- Warm water (40℃) – 45 ml (3 tbsp)
- White sugar – 1/4 tsp
- Dry yeast- 1/4 tsp
Stuffing (mix these well in bowl 2)
- Cinnamon powder – 1/4 tsp
- Crushed walnuts- 2 tbsp (you can use peanuts instead, but I prefer walnuts)
- Dark brown sugar – 90 ml (6 tbsp)
Steps
1. Leave the mix of fermented yeast water in a warm place (30-40 ℃) for 10 minutes.
2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
3. Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.
4. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
5. Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.
6. Pre heat the frying pan for 20 seconds and add some oil.
7. Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat)
8. Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.
Sorry, while I was eating busily, I completely forgot to take picture of its front. It tastes best when it is still warm, you know. So here is a picture from last time, I made this with premixed ingredients, it should look the same.
By the way, I had a bit of stuffing left and it was enough to make 2 extra pancakes. So if you follow my recipe, just keep that in mind.
Related Post
Sweet Pancakes (Hoddeok) – Pre Mix Version
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Thanks for the recipe! I have all the ingredients so I can try it tonight!!
I tried it with almond nuts. A little cooking oil the can be added into the dough as part of the mixture when kneeding. This will help with the evaporation when the dough is rising. Then not much oil is need when frying it. Also a little baking powder will help so the pancake won’t be so tough. Other than that I think it is a wonderful recipe.
Thank you so much for posting this. I was so confused when I was trying to figure out what each of the packages are and how to make the pancakes. I bought the pancake mix at a Korean grocery store. I am going to make them right now, by following your instructions, I am sure they’ll turn out delicious. Thank you very much.
I came across your recipe and it is wonderful! My son (age 5)chowed down on these a few weeks ago at an international farmers market. I bought the package mix (ridiculously expensive) and am so glad I can make the easily at home. Thank you so much for sharing the recipe!!
Just made these. Absolutely delicious.
I did have to add a little extra warm water when I was mixing the dough, possibly because I used powdered whole milk rather than regular milk, and I may have messed up the conversion. Also, I had bread flour rather than all-purpose, but it seemed to work well.
Very glad I had high quality cinnamon.
Nice, simple recipe, excellent result. Thanks!
Hello,
I made these yesterday. Is the sugar meant to be fully dissolved because mine still had gritty sugar bits in it. I’ve never had these before so I can’t compare them to the real thing. They were tasty and hearty but they weren’t as sweet as I had hoped but still very yummy! I had fun making them too. Thanks! Also I had heaps of filling left over even though I followed the instructions.
I bought these at the Korean Grocery I frequent (they have Kim Chee in 1 gallon jars) and the lady that runs the story gave me a little circular spatula that has a wooden handle screwed into the middle of it that is perfect for smashing these flat after the first turn. I’m going to try your scratch recipe. As I was making the first batch with my hands and counter all oiled up they reminded of carnival “elephant ears” not to be confused with funnel cakes. Delicious! Thanks for the scratch recipe.
Great tutorial!
Hello!
I just made some awhile ago & they are so good! Though I made mines a bit too thick
Hi Paula
I have two dakgalbi recipes on my blog. Here is the best one.
The title is just spelled differently to your search term, so that is why you couldn’t find it. Happy cooking!
http://mykoreankitchen.com/2007/01/17/delicious-dakgalbi-marinated-chicken-in-spicy-sauce-version-2/
Hi there. Thank you so much for posting this recipe. I have been looking for the recipe for the last 6 years! I lived in Busan for 5 months and my daughter and I loved them and bought them on those cold mornings before going to school. I just finished making some from the premix (which I bought at a Korean store in Moncton, New Brunswick, Canada) and they were so yummy. I am looking forward to trying your recipe for the homemade version.
I also wanted to make a comment for those having trouble getting the dough to the right consistency: Sometimes it can depend on the temperature or humidity outside. I know from experience making bread that if it is raining outside, I always have to add more flour or if it is a dry sunny day, I usually have to add a little more water. Hope this helps.
I am also looking for a recipe called “tak-kalbi”…with marinated chicken cooked with a red sauce, cabbage, rice sticks, and sweet potatoes and green onions all fried up. Would you know any?
Thanks so much for posting all your stuff…I am so glad I stumble across your blog!!!
Take care!
hi!
I just tried this recipe and it tasted GREAT!!
One question, though.
The consistency of the bread was a bit too thick making it hard to roll into a ball and to flatten when I cooked it.
Is there any way to make the batter a little more ‘watery’?
thank you soo much for this recipe! i have just recently found out the name of this (i’ve just been calling it the korean pancake lol) and just stumbled upon your recipe while browsing online. ever since my friend insisted i try it (she gave me a prepackaged one she bought at the store) i have been hooked! a korean market has recently opened only 5 minutes away from my house (in California) and they have them in stock and i ALWAYS pass by when i run out. even though i buy 2 packs at a time they go so quickly! they sell them in a pack of 8 for about $3.75 and the nicest part about them is that they are individually packaged so u can take them on the go =] i am really looking forward to tasting a home-cooked one so thank you for this recipe! anyways, i was wondering if there are any other korean sweets similar to this or is a crowd favorite? and if so, what are they called?
hi, i tried the recipe today. but my dough was really dry and hard and when i tried again the second time using more liquid (warm water) it turned out better but still not as ooey-gooey as the ones sold by the korean ladies. what am i doing wrong?
ah, I just made these from a mix today
and they were ok. (i live in the us, in southern california, so there’s quite a lot of korean markets in my area so I was able to get some ^^) but i was wondering how exactly do you put so much stuffing in and wrap it so well? T-T
Isn’t hoddeok traditionally made with sweet rice (ddeok)? I’ve only had it from street stands in Seoul but it seems that it is not entirely wheat flour…
Just read your haddeok recipe. Sounds delicious. I am eager to try it. I am also looking for the recipe for kkwabaegi but not having any luck finding it. Can you help?
We just made this today and this is a very dangerous recipe to have on file. It’s too yummy and too easy to make.
I used the flat side of my round meat pounder (instead of the spikey side) and it was perfect for forming the Hoddeuk. I also started the dough right after lunch and by afternoon snack, it was ready to go.
Thanks for the excellent instructions and pictures, it made everything a breeze.
Thanks so much! My husband’s been dying for some hodduk! I’ll suprise him tonight ^^
Man … I came across this site from someone I know …
Good thing I did. haha …
I made some the other day and it came out great … I’ve always loved Hoddeok whenever I visited Korea … Now I can bring it here to America. haha …
But yeah … waiting for the dough to rise is killer … Putting the bowl of dough over a bowl of hot water does make the process go a little faster. Just a little tip.
Thanks for the recipe!! ^^
I’m so excited I found a recipe for these delicious treats! We lived in Korea for just 5 months and I got hooked on these pancakes; every market and every time we drove on the interstate, I had to make a pit stop to get some.
I couldn’t remember what they were called exactly and failed to find a recipe until today when I stumbled on your site. I’ll be coming back for more recipes, I can guarantee you that! Korean soups (and of course kalbi and bulgogi), I was quite fond of too.
Thanks so much!
Hi Sue
I used the oil on the hands (anti-stick) method, thanks for the tip, as the dough is pretty sticky. The first 2 or 3 Hoddeok – I found it a little hard to keep the dough thickness even all over while keeping the filling from falling out and then sealing it up. One of them popped open while cooking and a little filling came out. The last few turned out much better. It doesn’t matter as everyone enjoyed them. I used cashews, but I bought some peanuts today for making the Hoddeok again. Hopefully my next batch they will all turn out good.
Hi Lucas Kajok,
I am so glad to hear that your family enjoyed it so much and thanks for leaving me a comment. You are the second person who tried it as far as I know (according to the comments), but the first person who said it was successful. Before you mentioned it I was a bit worried.
Thanks.
The Hoddeok were absolutely delicious, we thoroughly enjoyed them. My parents tried them for the 1st time and loved them too. Thanks so much for the recipe.
Thank you for the recipe – I can even get all the ingredients for this one here in Italy! I used to get these at the market in Daegu – they were such a delicious treat!
Sally, That is very sad news to hear. No, I used all purpose flour.
I wonder why it didn’t work out for you.
Hi… yeah… you answered in time. That was very quick!!! Thanks…
But I think this time round is a fail. Maybe my flour is different from yours. I use all-purpose flour.
Did you use cake flour or maybe rice flour?
Hi Sally,
No, you don’t add any extra water. I mixed it with a wooden spoon so I can’t really tell what the texture was like, but it wasn’t that dry. I hope I answered in time.
I hope it works out well.
Hi Sue,
I am making this recipe as I am typing right now. The deok seems very dry though. Am I supposed to add more water as I am kneading it?
Thanks so much for posting this. I just came back to the US from Korea and I really miss hoddeok (and Korea!)
I prefer mine with black sesame seeds inside
And I guess 300ml is closer to what belongs in there than the usual cup-measurements converted into grams – with 125grams the dough was more than sticky.
And with the yeast – I just think it depends on what you’re used to. I actually find the smell comforting, reminds me of my grandma standing in the kitchen and baking bread
Hi Jason,
Yes, some hoddeok use other kinds of nuts, usually peanuts, I think.
But I like walnuts better than peanuts and some people have an allergy to peanuts.
It really depends on your preference and one good thing about the homemade version is you can control what you want to add.
I’m going to have to steal this recipe from you. For some reason, even though I usually have all these ingredients at hand, I never thought to make them at home.
I wouldn’t have thought that hoddeok were yeasted. Left to my own devices I might have just made a sweet version of the pastry I use to make Chinese-style scallion cakes. But a lot of German fried pastries are yeasted, and there are yeasted or sourdough pancakes, so I guess that’s not terribly surprising.
Don’t some versions of this have peanuts, pine nuts, or nuts other than walnuts? I was never sure if I was completely informed on what I was eating in Insadong, but I recall one variant that was decidedly peanutty.
Lillian, I have a Doenjang jjigae recipe in this blog. At the moment I am just using premade ssamjang, but one day I will do a recipe.
Jiny, I used 1 and 1/4 cups of flour and on the other side of the measuring cup it said it is 300ml. I just mentioned both for your convenience. I didn’t convert or anything. Perhaps my measuring cup is badly labeled.
Uhm, which system do you use? Because 1 cup of all purpose flour converts into 100grams for me, making 1 1/4 cup 125 grams, which would be more of 200ml, rather than 300…
Not too sure whether I should go by the cup or the ml-measurements now
Awww, I thought you had a wheat field in your backyard? Very disappointed. ;-D hehehe
Gona try this when free. Seems quite simple the steps and all the ingredients can be found easily
Thanks for it~
Wow- Thank You for this recipe! I love hoeddok!
I just recently found your blog and look forward to taking more time to browse around the recipes you have posted. I love the fact that you have measurements in more familliar terms instead of metric.
Will you ever drum up a recipe for denjang chigae? Also, what about the ever present samjang that is a combination of denjang sauce, gochu garu, sesame oil, etc that us served with galbi gui?
Mmmmm… yummy in my tummy.
Thanks for your blog- it is a wealth of information!
i want to make this.
this looks delicious.
Sandy, as long as you are occupied with something else while you are waiting, 3 hours isn’t that long.
Beloved, thank you. I hope it brings good memories back and as is delicious as you remember.
Tellos, I used very dark brown sugar. The darkest brown sugar I can get in Korea.
I haven’t had chocolate powdered pancakes before, but I think the premixed pancakes I used last week seemed to have a mix of sugar and cocoa powder. It was too sweet though. It really depends on your preference.
Kevin, thank you. Make great Hoddeok! and share the news with us.
Kat, yeah, for some strange reason, I didn’t have a pimple attack! Good!!
Tanya, I admire your slogan “healthier lifestyle”
Koreans eat these pancakes as a snack not a breakfast, because it is kind of a sweet food. Just keep that in your mind and Have a wonderful breakfast on Sunday.
Sally, I hope you like it.
Joyce, fermented yeast water is a mix of the three ingredients below its title.
* Warm water (40℃) – 45 ml (3 tbsp)
* White sugar – 1/4 tsp
* Dry yeast- 1/4 tsp
I don’t think you can get it at a shop, but you can easily make it at home as long as you have the dry yeast.
Hi Sue…
errr…what is fermented yeast water? Can i get it from the shops??
thanks very much!
wow!!!!! I am so excited to see this post! Can’t wait to try this out soon…
I lov emaking pancakes from scratch and I think they do taste better than the “pre mix” stuff, although whichever way I make it, I add my own “stuff” to it. Thanks for this recipe – I’m definitely going to try this one big-Sunday-breakfast day :0)
yah! homemade, I’m sure you won’t break out this time
Thanks a ton Sue! I can’t wait to try this out. My mouth is watering already. Thanks again for all your hard work.
hello,
what kind of brown sugar do you need? i have cane sugar but it’s kinda light brown… how does the dark brown sugar look lik?
i think i had some in the street in busan, but i thought it was chocolate powder inside? is it possible to use instead of the sugar?
THANK YOU, Sue! You are an angel!!! I can’t wait to try these. It has been wwwaaayyy too long.
Wow! This looks really good. I tried this when I was in Korea and loved it! I may just try it out when I have some time to kill. But I don’t know if I have the patience to wait three hours for it to ferment. I guess I could bake some cookies or a cake while waiting for it to ferment.
Once again, thanks for sharing! Your blog is really wonderful!