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

I found that some Koreans make simple pizzas with dumpling pastry at home. It is very quick to make as long as you can get the dumpling pastry easily. You can buy some at a supermarket in Korea for about 1,300 won (US $1.40) for 260g of pre-made dumpling pastry.

This is a picture of dumpling pastry package. (I bought the package that contains green tea powder which is a little bit more expensive than white flour pastry. Though you can use either pastry. They are next to each other, so are easy to find.) – It is stored next to the instant dumplings or pork cutlets section, which implies in the fridge.

Ingredients for 2 people (12 small pizzas) – You can alter with any topping you want.

• 7 black pitted olives
• 2 sausages
• 1/2 an onion
• 1/2 a capsicum
• 3 mushrooms (I was going to use button mushrooms, but I only had shiitake mushrooms)
• Shredded cheese 2 fistful
• Dumpling pastry 12 sheets
• Tomato sauce (Ketchup) – 3 to 4 tbsp (depends on whether you like a bit stronger taste or not. Pizza that had more tomato sauce tastes better for me.)

Preparation

1. Finely chop the onion and capsicum.
2. Thin slice the olive, sausage, and mushrooms.
3. Paste the tomato sauce on the pastries.

Cooking (with small oven)

1. Place them on the oven tray. (this way, you don’t spill the toppings.)

2. Add the toppings on the top of the pastries as you like.

3. Bake them on 210˚C for 10 minutes.

4. Serve them on the plate.

If you don’t have an oven, you can bake them on the frying pan with some oil. (bake them until the cheese melts, usually it takes about 5-6 minutes) I tried this way too, though it wasn’t as convenient as oven baking, and it tastes different. Pan baked pizza tastes like pan pizza, and oven baked pizza (without oil) tastes like thin pizza.

By the way, if you can’t get the dumpling pastries, you can use my tortilla recipe to substitute for the pastry and make some small tortillas out of it instead of big ones. I think it will work out well too.

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