Hodduk: Korean Sweet Filled Pancakes with Nuts and Cinnamon Recipe

Introduction

Hodduk is a delightful Korean-style filled pancake with a warm, sweet nutty center. Crispy on the outside and soft inside, it pairs perfectly with vanilla ice cream for an indulgent treat. This recipe guides you step-by-step to make this comforting snack at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour
• 1 tablespoon instant dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 cup milk powder
• 1/2 cup water
• 1/2 cup walnuts or pine nuts
• 1/2 cup brown sugar
• 1/4 cup honey powder or granulated sugar
• 1 tablespoon ground cinnamon
• 1/4 cup vegetable oil
• 1 pint vanilla ice cream (for serving)

Instructions

1. Step 1: In a bowl, combine all-purpose flour, rice flour, instant dry yeast, granulated sugar, kosher salt, and milk powder.
2. Step 2: Heat 1/2 cup water until steaming and let it cool to about 115˚F (warm to the touch but not hot). Pour the warm water over the dry ingredients.
3. Step 3: Knead the dough by hand in the bowl for about 2 minutes until a smooth ball forms.
4. Step 4: Cover the bowl with plastic wrap and let the dough rest at room temperature for 20 minutes to proof and rise.
5. Step 5: While the dough rises, roughly chop the nuts and mix them with brown sugar, honey powder (or granulated sugar), and ground cinnamon. Divide this filling into 8 equal portions.
6. Step 6: Divide the dough into 8 equal pieces and roll each into a ball with lightly floured hands. Flatten each ball into a pancake shape.
7. Step 7: Press a small pocket in the center of each pancake approximately the size of a silver dollar. Place one portion of filling in the pocket.
8. Step 8: Seal the pancake around the filling to form a ball again, then gently pat each filled ball into a flat disk.
9. Step 9: Heat vegetable oil in a large frying pan over medium heat until shimmering. Fry the pancakes in batches, starting with the sealed side down, for 2 to 3 minutes on each side until golden brown, puffed, and cooked through.
10. Step 10: Drain the cooked pancakes on paper towels to remove excess oil.
11. Step 11: Serve warm with a scoop of vanilla ice cream for a perfect balance of flavors and temperatures.

Tips & Variations

• Substitute walnuts with almonds or pecans for a different nutty flavor.
• If honey powder is unavailable, use extra granulated sugar or drizzle honey over the cooked pancakes.
• For a vegan alternative, use plant-based milk powder and serve with dairy-free ice cream.
• Make sure the water for the dough is not too hot to avoid killing the yeast; warm to the touch is ideal.

Storage

Store leftover hodduk in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium-low heat to restore crispness before serving. Avoid microwaving to keep the pancakes from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough the night before and refrigerate it. Bring it to room temperature before shaping and filling to help the yeast activate.

What can I use if I don’t have rice flour?

If rice flour isn’t available, you can replace it with more all-purpose flour, but the texture may be slightly less chewy. Rice flour adds a nice crispness and lightness to the pancakes.

Hodduk: Korean Sweet Filled Pancakes with Nuts and Cinnamon Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 115 reviews

Hodduk is a delicious Korean sweet filled pancake made with a soft yeast dough stuffed with a cinnamon, nut, and brown sugar filling. Pan-fried to golden perfection, these warm, sweet disks are delightfully paired with vanilla ice cream, making them a comforting dessert or snack.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 8 hodduk pancakes 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 1/2 cups all-purpose flour
• 1/2 cup rice flour
• 1 tablespoon instant dry yeast
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/4 cup milk powder
• 1/2 cup water (warm, about 115˚F)

Filling

• 1/2 cup walnuts or pine nuts, roughly chopped
• 1/2 cup brown sugar
• 1/4 cup honey powder or granulated sugar
• 1 tablespoon ground cinnamon

Cooking

• 1/4 cup vegetable oil

Serving

• 1 pint vanilla ice cream (for serving)

Instructions

1. Make the dough: In a large bowl, combine the all-purpose flour, rice flour, instant dry yeast, granulated sugar, kosher salt, and milk powder. Mix the dry ingredients well to distribute them evenly.
2. Activate the yeast: Heat 1/2 cup water on the stove or in the microwave until it steams. Cool it to about 115˚F, warm but not hot to the touch. Pour the warm water over the dry mixture.
3. Knead the dough: Using your hands, knead the dough in the bowl for about 2 minutes until it forms a smooth ball, which indicates proper gluten development.
4. Let the dough proof: Cover the bowl with plastic wrap and let it sit at room temperature for 20 minutes to activate the yeast and allow the dough to rise slightly.
5. Prepare the filling: While the dough is rising, roughly chop the walnuts or pine nuts. In a bowl, mix the nuts with brown sugar, honey powder (or granulated sugar), and ground cinnamon. Divide the filling mixture into 8 equal portions.
6. Shape the dough pancakes: Divide the risen dough into 8 equal pieces. Roll each piece into a ball with lightly floured hands, then flatten each ball into a pancake shape. Press down in the center of each pancake to create a small pocket about the size of a silver dollar.
7. Fill the pancakes: Place a portion of the nut and sugar filling into the center pocket of each pancake. Seal the edges carefully to encase the filling, reforming into a ball. Gently flatten the filled balls into disks.
8. Fry the hodduk: Heat the vegetable oil in a large frying pan over medium heat until shimmering. Working in batches, place the pancakes in the pan, seam side down first. Fry for 2 to 3 minutes on each side or until the pancakes are puffed, golden brown, and cooked through.
9. Drain excess oil: Remove the fried hodduk and place on a paper-towel-lined plate to absorb extra oil.
10. Serve: Serve the warm hodduk immediately with a scoop of vanilla ice cream for a perfect sweet contrast.

Notes

• The dough should be warm to the touch but not hot when adding yeast to activate it properly; too hot can kill the yeast.
• You can substitute pine nuts with walnuts or other nuts according to preference.
• Honey powder can be replaced with granulated sugar if unavailable, but it lends a unique flavor.
• Be careful to seal the edges of the dough completely to prevent filling leakage during frying.
• Serve immediately to enjoy the warm exterior contrasting with cold ice cream.

Keywords: Hodduk, Korean pancake, sweet pancake, cinnamon nuts dessert, fried pancake, Korean dessert, sweet filled pancakes, pan-fried dessert