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.

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Have you seen these pancakes before? They are called Hoddeok, and you can easily spot them on the street, especially in winter in Korea. Hoddeok used to be my favourite street snack when I was a child, yeah I was that spoiled kid who cried for sweet snacks and embarrassed my mom.

The other day, my self proclaimed elves (my sisters) found a Hoddeok recipe and they were busy making them. They somehow miscalculated the amount of the ingredients, so it wasn’t quite as good as it could be, but it was still good for their first try.

So I thought I should compare our Hoddeok with something more professional before I present it to you, and since I haven’t found any Hoddeok carts on the street (I said this is quite a small city on other posts), I decided to compare with one from the factory.

This is the premix packet for Hoddeok and what is inside.

• Product name – Q1 stuffed pancake mix
• Made by – Samyang
• Purchase price – 2500 won (US $2.60) from Homeplus
• Weight – 550g (supposedly able to make 10 pancakes)
• Contents – Premix 396g (left), filling jam mix 150g (right), Dry yeast 4g (centre)

There are instructions on the side of the box in Korean and here are the steps from the box with additional opinions of mine. The extra ingredients you will need are: water 260ml and some vegetable oil.

Step 1. Sieve the premix (the yellowish packet), then add the dry yeast (silver packet) and water, knead it with a wooden spatula.

Step 2. Cover the bowl with wrap, and ferment it for 2 hours at room temperature (20-25 ℃) The volume of the dough needs to increase by 2 times.

Step 3. When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough(to allow ten to be made), then put it on your hand.

Step 4. Widen the dough with your hands and put a spoonful of jam mix (the green packet). Seal the dough. Repeat it for the rest of the dough. (You need to spread the dough more than in the picture. Otherwise it is hard to seal properly.)

Step 5. Pre heat the frying pan for 20 seconds and add some oil.

Step 6. 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)

Step 7. Press the dough with a spatula and when the both sides are golden brown you can serve them on the plate.

Recommendation from the packet : It is best if you consume all the fermented dough (dough without the jam mix) when you make it. However if you can’t finish it all, keep it in the fridge (if you are going to consume it within 24 hours), otherwise keep it in the freezer, and defrost it well before you use it.

Review of the product (5 is the highest)

• Price compared to fully homemade version : 2/5 (I think it is expensive to buy this premix packet since I saw how easy it is to make the dough ourselves with easily available ingredients.
• Convenience : 5/5 (Since it is made for convenience, it is a well made product)
• Taste and Flavour : 3.5/5 (It was delicious though was too sweet for me. It has a vanila flavour and slight sense of cinnamon.)
• Side affect – I got three pimples possibly more on my right cheek after having 3 Hoddeok yesterday. I think it is nothing to do with the product, I just had too much of it maybe (As you can guess, it is very sugary and oily). Also, importantly, people who have a peanut allergy shouldn’t have it. It contains powdered peanuts, though it didn’t say how much it has.

By the way, you will see a fully homemade version recipe very soon.

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Apparently, oysters taste best and have the most nutrition in the winter season (From November to early March) in Korea. I bought 2 packs of oysters (total 400 g) for the price of one the other day and we enjoyed it a lot. They are usually about 2500 won (US $2.60) for 200g pack. Oysters are often referred to as “the milk of the sea“, because they contain lots of calcium. They are also very popular as a stamina food for Korean guys.

Ingredients
(Expected preparation time – 23 minutes, Expected cooking time – less than 10 minutes)

• 1 egg and 1 egg yolk (to make the pancakes yellower)
• Refined rice wine 1/4 tsp
• Pepper – 1 sprinkle
• Salt – 1 sprinkle
• White flour – 2 tbsp
• 1 red chili
• 4 stalks of garlic chives
• Oyster 150g

Preparation

1. Soak the oysters in cold water for about 15 minutes. (add some salt)
2. Drain the oysters and dry them in the air.
3. Put the flour into the plastic bag and add the oysters. Shake it.
4. Finely chop the garlic chives and thin slice the chili.
5. Beat the egg, add the pepper and salt, then mix them well.
6. Add the vegetables and oysters into the egg bowl. Stir it.

Cooking

1. Pre heat the pan.
2. Add some oil.
3. Scoop out one oyster at a time with a spoon.
4. Turn them over when one side is cooked.

5.When both sides are cooked, serve them on a plate.

Other Pancakes Recipes

Enoki mushrooms Pancakes (Paeng-ee Beosut Jeon in Korean)

Seasoned sesame leaves pancakes (Kkaenip Jang Ddeok in Korean)

Squid pancakes (Ojingeo Buchimgae in Korean)

Tuna Pancakes (Chamchijeon in Korean)

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Anyhow, I had used up 3 packs for other meals the other day and now had 2 more packs to go. Here is one of the rescue plans, very easy and simple one.

Ingredients (Enough for 2 people as a side dish)
(Expected preparation time – 5 minutes, Expected cooking time – less than 10 minutes)

• 1 egg
• 1 pack of enoki mushrooms
• 1/4 an onion
• 4 stalks of garlic chives
• 1/4 a carrot (small size)
• Pepper – 1 sprinkle
• Salt – 1 sprinkle
• White flour – 1 tbsp
• Sesame oil – 1 tsp

Preparation

1. Finely chop the onion, garlic chives, and carrot.
2. Cut the bottom 4-5 cm of the mushrooms off (the roots) and wash the rest for use.
3. Add the flour and sesame oil onto the mushrooms then roll the mushrooms to coat the flour and sesame oil on its surface thoroughly.
4. Beat the egg, add the pepper, salt, and all the vegetables, then mix them well.

Cooking

1. Pre heat the pan.
2. Add some oil.
3. Scoop out spoonfuls of the mix with spoon and chopsticks. – you need chopsticks to place the mushrooms properly.
4. Turn them over when one side is cooked.
5. When both sides are cooked, serve them on the plate.

It feels like you are chewing some kind of meat. So it can be a good vegetarian food.

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Since I add sesame leaves the most, I will name this meal sesame leaves pancakes.

Ingredients for 2 people

• Flour mix -1 cup : You can just use flour. (I got this flour mix for free when I bought something else. I can’t remember what it was though. It is a mix of flour, salt, sugar, corn powder etc. Usually you can get this for under 1500 won (Us $ 1.60))

• Water -3/4 cup
• Chili paste (Gochujang) -1 tsp
• 5 sesame leaves
• 1/4 a zucchini
• 1 green chili
• 4 stalks of spring onions
• 1/4 an onion

Preparation

1. Thin slice the zucchini, onion, sesame leaves and diagonally slice the chili.
2. Cut the spring onions into medium size pieces.

3. Sieve the flour mix into a big bowl.
4. Add the water. Stir it.
5. Add the chili paste and mix it. Add all the vegetables.

Cooking

1. Pre heat the pan.
2. Put some oil in (about 1 tbsp).
3. Scoop out (one spoonful at a time) the mixed pancake, with a spoon, on to the pan.
4. Turn them over when the bottom part cooks.
5. When both sides cook, serve them on the plate.
6. I usually serve them with a small bowl of soy sauce (mix with one dash of vinegar) for dipping. Or you can make some fancy dipping sauce like I made for squid pancakes.

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Sesame leaves

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