Prep 1 hr
Cook 30 mins
These were described to me as inside out pancakes. I just call them delicious.
Make and share this Ho Dduk (Korean Pancakes) recipe from Food.com.
- 147.89 ml butter or 147.89 ml margarine, softened
- 2 eggs, beaten
- 29.58 ml yeast
- 29.58 ml sugar
- 354.88 ml warm water
- 118.29 ml potato flakes
- 236.59 ml cold water
- 59.14 ml powdered milk
- 59.14 ml sugar
- 9.85 ml salt
- 1419.54 ml flour
- 236.59 ml brown sugar
- 29.58 ml cinnamon
- vegetable oil
- Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
- Mix potato flakes with cold water in a separate bowl.
- In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
- Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
- Mix until well blended.
- Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
- Remove from bowl and knead on a floured board for about 10 minutes.
- Grease a clean bowl and set the dough inside to rise for about 45 minutes.
- Divide into 36 balls and cover with a damp cloth.
- Mix brown sugar and cinnamon together.
- Add more cinnamon if you prefer.
- Add enough oil to the bottom of a skillet to just barely cover the bottom.
- Heat over a medium flame.
- Take a ball of dough and flatten in the palm of your hand.
- Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
- Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
- Let cook another 30 seconds, flip and flatten some more.
- Allow it to finish browning.
- Remove from skillet and let cool on a paper towel.
- Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.
Wow, I LOVE this recipe!! I made it once for the fam, and they just inhaled it so quickly. But I really do recommend that you let the dough sit in the fridge overnight so to give sufficient time for the yeast to rise. I noticed a dramatic change in taste on day 1 and day 2 for the dough. D1 dough tasted flat, too starchy (potato-ey), and dense, while D2 proved to be fluffly, easier to worok with, and simply--just right. Oh, and I also replaced the brown sugar with honey powder (found in Korean markets), and before closing up my dough ball, I would squeeze a dollop of honey over the honey powder so to help speed up the melting process for the syrup formation. Adding even just a bit of syrup over your brown sugar will help! :) Awesome, awesome recipe! I just made more last night, to enjoy after tonight's dinner. ^.^ yipee~ I also suggest adding ground peanuts into the filling. I hear using 1/4 rice flour and 3/4 flour helps create a chewier texture. I will try this next time. When flattening the dough, I oil my hand liberally so the dough doesn't stick unto my hand, and then flatten on top of a greased board, spread it about .5cm thick, and then put two large tablespoons of filling, add a bit of honey, and then fold over all corners into a round ball. On the skillet, I lay the round ball atop a layer of hot oil, and after about 15-30 sec., I flip it over and THEN flatten as much as possible. I heat it over med heat for a bit so to melt the sugar and the dough to fully cook. I also tried it with red bean paste, and that tastes very good as well. >.<
I have also been looking for this recipe. I made it up as soon as I found the recipe. I decided to cook some of the cakes on my Gorge Forman Grill. The grilled cakes are on the left, and the fried ones are on the right. I preferred the taste of the grilled cakes.
Thank you so much for the recipe! My Korean wife has made them from boxed kits and were very good, but this one is more like the street vendors in Korea!