Korean Sweet Pancakes (Hotteok) – Fully Home Made Version

Korean Sweet Pancakes (Hotteok) - Fully Home Made Version | MyKoreanKitchen.com

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. πŸ˜€

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 Hotteok 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 – 1ΒΌ 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.

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version step1

2. After 10 minutes, sieve the flour then add the salt, milk, and yeast water.

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version step2

3. Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version step3

4. When the dough is ready, put some oil on your hands (for anti stick purpose) and separate an adequate amount of the dough (to allow 6 pancakes to be made). Put one of the dough on your hand.

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version step4

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.

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version doughing

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version step5

6. Pre heat the frying pan for 20 seconds and add some oil.
7. Put 2-3 sealed dough balls onto the pan and cook them on medium to low heat. Turn them over when the bottom part is cooked and press the dough with a spatula.

Korean Sweet Pancakes (Hoddeok) - Fully Home Made Version step 6-7

8. When both sides are golden brown you can serve them on a plate.

Korean Sweet Pancakes (Hotteok) | MyKoreanKitchen.com

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 (Hotteok) - Fully Home Made Version
 
Author:
Recipe type: Snack
Cuisine: Korean
Serves: 6
Ingredients
Main
  • All purpose white flour – 1ΒΌ cups
  • Salt – ¼ tsp
  • Milk – 90 ml (6 tbsp)
Fermented yeast water (mix these well in bowl 1)
  • Warm water (40℃) – 45 ml (3 tbsp)
  • White sugar – ¼ tsp
  • Dry yeast- ¼ tsp
Stuffing (mix these well in bowl 2)
  • Cinnamon powder – ¼ tsp
  • Crushed walnuts- 2 tbsp (you can use peanuts instead, but I prefer walnuts)
  • Dark brown sugar – 90 ml (6 tbsp)
Instructions
  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 (for anti stick purpose) and separate an adequate amount of the dough (to allow 6 pancakes to be made). Put one of the dough 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 cook them on medium to low heat. Turn them over when the bottom part is cooked and press the dough with a spatula.
  8. When both sides are golden brown you can serve them on a plate.

Β 

About Sue

Hi, I'm Sue and I am the author/cook/photographer behind My Korean Kitchen. Thank you for joining me in this delicious culinary journey!

Comments

  1. I love pancakes with maple syrup mmm so good.

  2. 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

  3. 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!!

  4. Jesse Clark says:

    I LOVED these when I was stationed in Korea! I used to get them whenever we stopped at the rest stops along the highway!

  5. 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 ;-;

  6. 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 πŸ˜€

  7. 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 doughyγ€€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

    • fermented yeast water is really just dry yeast in water with sugar to activate the yeast- it will bubble and grow, smells like bread and beer! Grocery store yeast is very easy to use- not to picky about temp or time!

  8. divasweet_77 says:

    TQ very much for the recipe. The Hoddeok is a must to eat for me when I went to Korea. Simply delicious! Thumbs up!!

Speak Your Mind

*

Rate this recipe:  


Never Miss a New Recipe

Never Miss a New Recipe

Join now to receive the My Korean Kitchen email newsletter and my e-Book "How to Enjoy Korean BBQ at Home, Just Like a Restaurant."

It's FREE!

You are now subscribed to the My Korean Kitchen newsletter. Please check your email for further instructions.