Comments on: Korean Sweet Pancakes (Hoddeok) – Fully Home Made Version

By: Janet

Janet — Fri, 20 Apr 2012 18:28:17 +0000

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.

By: Janet

Janet — Fri, 20 Apr 2012 18:25:45 +0000

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.

By: Fun food facts or tips :D | Pearltrees

Fun food facts or tips :D | Pearltrees — Sun, 08 Apr 2012 19:19:24 +0000

[...] 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 [...]

By: Gordon

Gordon — Wed, 28 Mar 2012 19:01:45 +0000

I love pancakes with maple syrup mmm so good.

By: Kira

Kira — Thu, 15 Mar 2012 18:19:47 +0000

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