Name: Korean Sweet Fried Pancakes That Melt in Your Mouth
Prep time: 30 min
Cook time: 10 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour (can substitute with gluten-free flour); ½ cup rice flour (essential for achieving proper consistency); 2 teaspoons instant dry yeast (can use active dry yeast (requires soaking)); 2 tablespoons granulated sugar (any granulated sugar works); ½ teaspoon kosher salt (avoid fine salt); 2 tablespoons milk powder (non-dairy milk powder as alternative); 1 cup water (should be around 115°F); ½ cup walnuts or pine nuts (alternatively peanuts can be used); ¼ cup brown sugar (white sugar is a substitute option); 1 tablespoon honey powder or granulated sugar (both can be interchanged); 1 teaspoon ground cinnamon (nutmeg can be replaced for a spicier taste); ½ inch vegetable oil (use any neutral oil suitable for frying); 1 scoop vanilla ice cream (can swap with a dairy-free option)

The aroma of sizzling dough fills the air, instantly transporting me to the bustling streets of Korea where vendors whip up their famous desserts. Today, I’m excited to share my twist on a beloved classic: Korean Sweet Fried Pancakes, or Hodduk. Unlike your average pancake, these delightful treats feature a crispy exterior that yields to a warm, gooey filling of cinnamon and nuts. Perfect for cozy evenings or festive gatherings, this recipe is not only easy to prepare, but it also brings an enchanting touch to your dessert table. Plus, they’re incredibly versatile, allowing you to experiment with variations that suit your taste. Ready to elevate your snack game and try something new? Let’s dive into this delectable journey!

Why are These Pancakes So Irresistible?

Irresistible Crunch: The crispy exterior gives way to a delightful, chewy interior, making every bite a texture paradise.
Warm, Gooey Filling: With a rich cinnamon and nut filling, these pancakes offer a comforting sweetness that warms the soul.
Quick to Prepare: Using simple ingredients that you likely have on hand, this recipe is perfect for a last-minute dessert or a cozy snack.
Versatile Flavors: Don’t hesitate to experiment with fillings like red bean paste or sweet potatoes; each variation brings something unique to the table.
Crowd-Pleasing Treat: Whether serving at a gathering or enjoying alone, these Korean Sweet Fried Pancakes are sure to impress. Want more delicious Korean flavors? Check out my Korean Beef Noodles for a savory delight!

Korean Sweet Fried Pancakes Ingredients

For the Dough
• All-Purpose Flour – Provides structure and texture; can substitute with gluten-free flour for a gluten-free version.
• Rice Flour – Adds crispiness and a chewy texture; essential for achieving the proper pancake consistency.
• Instant Dry Yeast – Leavens the dough quickly; if not available, active dry yeast can be used (requires soaking).
• Granulated Sugar – Sweetens the dough; any granulated sugar works well here.
• Kosher Salt – Balances sweetness and enhances flavor; avoid fine salt as it may overpower.
• Milk Powder – Contributes richness and moisture; can replace it with non-dairy milk powder if preferred.
• Water – Hydrates the dough; ensure it’s around 115°F to effectively activate the yeast.

For the Filling
• Walnuts or Pine Nuts – Adds crunch and flavor to the filling; peanuts can be a delicious alternative.
• Brown Sugar – Sweetens the filling and adds depth; white sugar is a plausible substitute.
• Honey Powder or Granulated Sugar – Provides sweetness in the filling; both can be interchanged.
• Ground Cinnamon – Imparts the signature warm flavor; can be replaced with nutmeg for a spicier twist.

For Frying and Serving
• Vegetable Oil – Necessary for frying; use any neutral oil suitable for high-heat cooking.
• Vanilla Ice Cream – A delightful serving suggestion that complements the warm pancakes; can be swapped with a dairy-free option.

Get ready to sink your teeth into these Korean Sweet Fried Pancakes that promise a whirlwind of flavors and textures!

Step‑by‑Step Instructions for Korean Sweet Fried Pancakes

Step 1: Prepare the Dough
In a large mixing bowl, whisk together 2 cups of all-purpose flour, ½ cup of rice flour, 2 teaspoons of instant dry yeast, 2 tablespoons of granulated sugar, ½ teaspoon of kosher salt, and 2 tablespoons of milk powder. Heat 1 cup of water to about 115°F and gradually add it to the dry ingredients. Mix until a smooth dough forms, then knead for 5-7 minutes until soft. Cover and let it rest for 20-30 minutes until slightly puffy.

Step 2: Make the Filling
While the dough rests, prepare the gooey filling for your Korean sweet fried pancakes. Finely chop ½ cup of walnuts or pine nuts and combine them in a bowl with ¼ cup of brown sugar, 1 tablespoon of honey powder or granulated sugar, and 1 teaspoon of ground cinnamon. Mix thoroughly until all ingredients are well incorporated, and then divide the mixture into 8 equal portions, setting them aside for later.

Step 3: Shape the Pancakes
Once the dough has rested, take a piece about the size of a golf ball and flatten it gently into a circle about 4 inches wide in your hand. Create a small pocket in the center and place one portion of the nut filling inside. Carefully pinch the edges together to seal the filling inside, then flatten the dough slightly to create a pancake shape. Repeat with the remaining dough and filling for all pancakes.

Step 4: Fry the Pancakes
In a large skillet, heat about ½ inch of vegetable oil over medium heat. Carefully place a few shaped Hodduk in the hot oil, seal side down, frying for 2-3 minutes until the undersides turn golden brown and puff up. Flip them over gently with a spatula and fry for another 2-3 minutes until golden and crispy. Use a slotted spoon to remove the pancakes and let them drain on paper towels as you fry the rest.

Step 5: Serve and Enjoy
Once your Korean sweet fried pancakes are fried to perfection and have cooled just slightly, serve them warm alongside a scoop of vanilla ice cream for a delightful treat. The contrast of the crispy exterior with the gooey nut filling will surely create a comforting dessert experience. Don’t forget to drizzle a little honey over them for an extra touch of sweetness if desired!

Expert Tips for Korean Sweet Fried Pancakes

Perfect Yeast Activation: Ensure your water temperature is around 115°F; too hot can kill the yeast, leading to dense pancakes.
Sealing Technique: Pinch the edges tightly to prevent any filling from leaking out while frying, ensuring a delightful surprise in every bite.
Don’t Overcrowd: Fry in batches to maintain the oil temperature, yielding crispy and evenly cooked pancakes without sogginess.
Taste Test Before Serving: Allow pancakes to cool slightly before enjoying; the filling can be extremely hot right after frying, so proceed with caution!
Flavor Variations: Don’t hesitate to play with fillings—try sweetened red bean paste or mashed sweet potato for a unique twist on these Korean Sweet Fried Pancakes.

What to Serve with Korean Sweet Fried Pancakes

Warm, crispy, and oozy, these delightful treats will easily become the star of your meal, opening the door to a range of delectable pairings.

Coconut Ice Cream: This luscious ice cream adds a tropical flair, balancing the cinnamon’s warmth with its creamy texture.
Fresh Fruit Salad: A vibrant mix of seasonal fruits will bring a refreshing contrast to the rich pancakes, lighting up the flavors on your plate. Serve chilled for a delightful pop of brightness.
Honey Drizzle: A touch of honey can enhance the sweetness of the pancakes, creating a sticky-sweet experience that’s simply irresistible.
Spiced Chai Tea: Enjoying these pancakes with a warm cup of spiced chai creates an aromatic combination that’s both comforting and indulgent. The spices tie together beautifully with the filling.
Caramel Sauce: Drizzling a bit of caramel on top provides a gorgeous finish that tingles the taste buds, adding yet another layer of delightful sweetness.
Chocolate Sauce: For the chocolate lovers, a rich chocolate sauce will add a decadent element, making each bite even more luxurious.
Whipped Cream: A dollop of fluffy whipped cream on the side invites you to dive into the cozy, sweet experience, making dessert feel even more special.
Matcha Latte: Pairing these pancakes with a smooth matcha latte creates a lovely contrast of flavors, adding an earthy note that beautifully complements the sweetness.
Roasted Nuts: A small bowl of roasted nuts nearby provides a crunchy texture and balances the sweetness, creating a delightful snacking opportunity alongside your pancakes.

These pairings are sure to elevate your Korean Sweet Fried Pancakes, transforming them into a cherished moment shared with family and friends.

Make Ahead Options

These Korean Sweet Fried Pancakes are perfect for busy home cooks looking to save time during hectic weekdays! You can prepare the dough up to 24 hours in advance; simply mix all the dry ingredients and combine with warm water before letting the dough rest, then refrigerate it. Additionally, the filling can be made ahead by mixing the chopped nuts, brown sugar, and cinnamon, which can be stored for up to 3 days in an airtight container. When you’re ready to serve, allow the dough to come to room temperature, shape the pancakes with the filling, and fry them for that irresistible, freshly cooked taste. Just remember to seal them tightly to prevent the filling from leaking during frying. Enjoy delicious Hodduk with minimal effort!

Korean Sweet Fried Pancakes Variations

Feel free to get creative with these delightful pancakes and make them your own—there’s so much to explore!

Nut-Free: Replace walnuts or pine nuts with sunflower seeds or pumpkin seeds to keep it allergy-friendly.
Sweet Potato Filling: Mash cooked sweet potatoes and blend with brown sugar and cinnamon for a comforting twist.
Chocolate Delight: Add mini chocolate chips to the nut filling for a rich, indulgent surprise.
Spice it Up: Incorporate a pinch of cayenne pepper or chili powder in the filling for a warming heat that adds depth.
Fruit-Filled: Use diced apples or plums mixed with sugar and cinnamon to make a fruity version that bursts with flavors.
Dairy-Free: Swap milk powder with coconut milk powder and enjoy these pancakes without any dairy.
Coconut Flour: Experiment by substituting part of the all-purpose flour with coconut flour for a subtly sweet, tropical flavor.
Maple Twist: Instead of brown sugar, use pure maple syrup in the filling for a delightful mapley sweetness.

With these variations, you can customize your Hodduk to suit every mood and occasion! For an exciting savory option, try out my delicious Korean Beef Noodles that will surely tantalize your taste buds!

How to Store and Freeze Korean Sweet Fried Pancakes

Room Temperature: Enjoy your Korean Sweet Fried Pancakes fresh for the best taste. If left out, they can be stored at room temperature for up to 2 hours.

Fridge: Leftover pancakes can be placed in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to restore their crispy texture.

Freezer: For long-term storage, freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer to a zip-top bag and freeze for up to 2 months. Reheat directly from frozen, frying for a few extra minutes until warmed through.

Reheating: To bring back the delicious crispiness, reheat pancakes in a skillet or bake in the oven at 350°F for about 10 minutes. Enjoy them warm with your favorite toppings!

Korean Sweet Fried Pancakes Recipe FAQs

How can I select the best walnuts or pine nuts for the filling?
Absolutely! When choosing walnuts or pine nuts, look for ones that are plump and free of dark spots or rancid odors. Fresh nuts will have a pleasant, nutty aroma. If you’re substituting, remember that peanuts can also add a delightful crunch.

What’s the best way to store leftover Hodduk?
Very simply! Place your leftover Korean Sweet Fried Pancakes in an airtight container. They can be stored in the refrigerator for up to 2 days. When you’re ready to enjoy them again, just reheat in a skillet over medium heat to restore that crispy texture.

Can I freeze Hodduk for later enjoyment?
Yes, you can! To freeze your Korean Sweet Fried Pancakes, lay them out in a single layer on a baking sheet until frozen solid. Then, transfer them to a zip-top bag and store in the freezer for up to 2 months. When you’re ready to eat, just reheat directly from frozen by frying them for a few extra minutes until heated through.

What should I do if my Hodduk filling leaks during frying?
No worries! If your filling leaks, it’s often due to not sealing the edges tightly. Next time, make sure to pinch the edges well after filling. If it still leaks, don’t panic! Just fry these pancakes in a bit more oil to help prevent burning, and remember your delicious filling might still be salvageable.

Are there any allergy considerations I should keep in mind?
Absolutely! If you’re accommodating allergies, consider substituting the nuts with allergy-friendly options, like sunflower seeds or even a sweetened red bean paste. Always check ingredient packaging, especially for gluten if you’re using all-purpose flour, and ensure any substitutes align with your guests’ dietary needs.

How can I tell if my dough has risen properly?
Great question! After letting your dough rest for 20-30 minutes, it should look slightly puffy and have doubled in size. A good test is to gently poke the dough; if it springs back slightly, it’s ready! If you poke and it stays flat, it may need a bit more time. Happy cooking!