Hoddeok: Korean Sweet Pancakes
Ingredients
- 200 gWheat flour (sifted)
- 50 gRice flour (for texture)
- 180 mlMineral water (lukewarm)
- 10 gFresh baker's yeast (crumbled)
- 1 tbspWhite sugar
- 1 pinchFleur de sel
- 80 gBrown sugar (for the filling)
- 1 tspCinnamon powder
- 40 gWalnut kernel (crushed)
- 50 mlSunflower oil (for frying)
- 50 gGlutinous rice flour
Method
An elastic dough that turns crispy in hot oil. Inside, the sugar melts into a hot cinnamon-scented syrup that oozes out at the first bite.
- 1
In warm mineral water, dissolve the baker's yeast with the white sugar. Let it rest for 5 minutes until small bubbles appear on the surface.
- 2
Mix the wheat flour, rice flour, and glutinous rice flour with a pinch of salt. Pour in the water-yeast mixture. The dough should be sticky and elastic; do not try to obtain a dry ball.
- 3
Cover the bowl and let the dough double in size in a warm place. It should become very soft and full of air.
- 4
Coarsely crush the walnuts. Mix them with the brown sugar and ground cinnamon. This mixture will caramelize during cooking.
- 5
Oil your hands to prevent the dough from sticking. Take a ball of dough, flatten it, place a spoonful of filling in the center, and close carefully.
- 6
Heat the oil in a pan. Place the balls, seam side down. When the bottom browns, flip and press firmly with a spatula to flatten into a pancake.
Frequently asked questions
How do you get this dish right?
- Keep your hands well-oiled, otherwise the dough will stick to your fingers and you won't be able to seal the discs.
- Don't press too hard immediately after flipping the pancake; wait 10 seconds for the dough to soften with the heat.
How long does this dish keep?
Keep for 2 days in the refrigerator. Reheat in a pan without fat to restore the crispiness.
