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.
You might also like
[...] Korean Sweet Pancakes – this was actually advertised as Honey Pancake, but after research I found out there is no honey involved, but it is the perfect sweet snack. Essentially pizza like dough filled with a sugar mix and fried in oil, the only downside is knowing how bad they are for you! [...]
[...] backe, mig, Tommis (Finland) soppåse, Alexander (Danmark) och Amélie (Frankrike) plus ätande av Hoddeok (testa att laga själva! Det smakar som en tillplattad bulle, fast [...]
[...] (recipe only slightly modified from MyKoreanKitchen) [...]
[...] not the savory type called Pajeon with green onions and seafood in it. but the sweet variety called Hoddeok. Check it [...]
[...] Korean Sweet Pancakes (Hoddeok) – Fully Home Made Version | My Korean Kitchen 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 [...]
I love pancakes with maple syrup mmm so good.
Thank you!! They were so yummy :3
I’m 16 and learning Korean cuisine, so this was really helpful
The only problem I had making them was wrapping the dough around the stuffing as it kinda went everywhere, but other than that it was fine.
I’ll be making these again for sure, thank you for the recipe! x
I love these! What a great cheap snack food (i always have at least one jar of yeast in the freezer), they remind me of doughnuts. I double the recipe and i can get 16 small pancakes! Sooooo yummy, and so much better than the boxed version! Thanks for posting this!!
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.
Mix together the three ingredients: water, sugar (or any natural sweet, e.g. honey, and yeast. The yeast will sften in the water and will ‘feed’ off the yeast. The foaming and increase in volume will indicate the yeast is viable. This is called “proofing” the yeast. This is always advisable; if the yeast is dead your product will not rise and the texture will be very heavy. Usually 5-10 minutes is enough to “proof” the yeast. Stir the mixture with a fork to integrate the bubbling foam and add the entire mixture to your dough. “Proof” is the traditional form of the word; it has not been modernized to standard English.
Let me correct my typo: the yeast will soften in the water. I should add that the water must be just warm; test it with a finger and remain warm while proofing.
I prefer mine with black saemse 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
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.