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

By: Casey

Casey — Fri, 18 Dec 2009 18:48:39 +0000

Thanks for the recipe! I have all the ingredients so I can try it tonight!!

By: serque

serque — Thu, 24 Sep 2009 19:19:43 +0000

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.

By: cherry

cherry — Wed, 26 Aug 2009 15:47:30 +0000

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.

By: Pat

Pat — Mon, 08 Jun 2009 20:46:10 +0000

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!!

By: Lissa

Lissa — Sun, 17 May 2009 21:53:25 +0000

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!