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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Really appreciate you sharing this blog.Much thanks again. Fantastic.
I LOVED these when I was stationed in Korea! I used to get them whenever we stopped at the rest stops along the highway!
[...] are the recipes and directions I used to make my own homemade Hoddeok. The only thing I did different was slightly change the [...]
I’m also interesting in making some Korean sweet dishes. My boyfriends mother’s side of the family is fully korean so I’d enjoy making some of these dishes with his mum. I’m making Ho Ddeok right now but I’m worried that the mix is expired ;-;
[...] This is a korean sweet dish made with flour, walnuts and brown sugar. The recipe can be found here. This was a picture on the pancake on the stove, i didn’t take one after cooking. Although [...]
Thanks so much for the recipe! I’m half austrian-korean and as I child I used to love these little sweeties! ^^ Because I haven’t eaten korean dishes since I was a kid (except cupramen xD), I started looking for recipes and ingredients to teach myself
. So I’m really grateful for your blog 
Hello! I’m an American who’s interested Korean foods. This recepie sounds delicious but I’m wondering…what is fermented yeast water? Is it possible to make the dish without it or with a stand-in?
)
I would really love to make this but I would like to know about that first.
(If you can’t contact me I understand
Hello. I am not Korean but Japanese who likes this pancake. Fermented yeast water is the water which yeast become rise. Yeast is sold in any supermarket and used for making bread. you can get doughy dough with it. It will rise your pancake! so I think you need it.
TQ very much for the recipe. The Hoddeok is a must to eat for me when I went to Korea. Simply delicious! Thumbs up!!
Thanks for the recipe! I’m 13 weeks preggo and craving some hodduk! And I especially love made-from-scratch food these days- no processed foods. I saw this recipe last night and went to the market to buy some yeast which was the only thing that was missing in my pantry. I can’t wait to eat them tonight!
Thanks so much for the recipe! I’m a half Korean American kid trying to teach myself Korean dishes, and this was my first one. It came out delicious! I took a picture and it wasn’t as pretty as yours, but it when I bit into it, it took me right back to the streets of Seoul buying all the yummy snacks.
[...] Korean Sweet Pancakes (Hoddeok) – Fully Home Made Version January 29, 2007 Category: Snacks 50 Comments - Leave a comment! [...]