Hoddeok (Brown Sugar Pancake) Recipe hannaone

Name: Hoddeok (Brown Sugar Pancake) Recipe hannaone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour; 1/4 cup sweet rice flour; 1/8 teaspoon salt; 1/4 teaspoon active dry yeast; 1/4 teaspoon sugar; 3 tablespoon warm water; 1/3 cup + 1 tablespoon milk; cooking oil as needed; 1 1/2 tablespoon crushed walnut, pecan, peanut, or pine nuts; 2 tablespoon honey; 1/3 cup brown sugar; cinnamon to taste

Servings: persons

1 cup all purpose flour
1/4 cup sweet rice flour
1/8 teaspoon salt
1/4 teaspoon active dry yeast
1/4 teaspoon sugar
3 tablespoon warm water
1/3 cup + 1 tablespoon milk
cooking oil as needed
1 1/2 tablespoon crushed walnut, pecan, peanut, or pine nuts
2 tablespoon honey
1/3 cup brown sugar
cinnamon to taste

1
Mix the warm water, yeast, and sugar in a small bowl.
2
Let stand 10 minutes.
3
Mix the all purpose and sweet rice flours together, then sieve into a large bowl.
4
Add salt, milk, and yeast water and mix well.
5
Cover with a warm damp towel and let stand in a warm place for three hours.
6
Mix all filling ingredients in a small bowl.
7
Separate the dough into six equal portions.
8
Flatten the dough to cover the palm of your hand.
9
Place one slightly rounded tablespoon of filling in the center and seal the dough around the filling.
10
Repeat with each portion.
11
Heat a large pan over high heat.
12
Reduce heat to medium low and add one tablespoon oil.
13
Place two dough portions into the hot pan, turning when bottom is slightly browned.
14
Press (flatten) with an oiled spatula and cook until bottom is golden brown, then turn.
15
Cook until golden brown.
16
Repeat for all dough portions.
17
Serve warm.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all purpose flour, 1/4 cup sweet rice flour, 1/8 teaspoon salt, 1/4 teaspoon active dry yeast, and more.

Yes, Hoddeok (Brown Sugar Pancake) Recipe hannaone falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!