Sensational Brown Sugar-Cinnamon Pancakes
A couple of weeks ago a co-worker brought these pancakes to a potluck at work. I am in love with this Korean street food, which is called Hoddeok or Hotteok. Once you have them you’ll love them too. It’s amazing that these fantastic treats are simply a yeast pancake stuffed with brown sugar, cinnamon and ground nuts. Actually, if you make them the traditional way, they are made with black sugar. Black sugar, which tastes very similar to brown sugar, can be found in many Asian markets. It’s said that black sugar has the additional nutritional benefits of iron, calcium and potassium.
I found a couple of recipes online that use flour, yeast, milk and oil. The woman who made the Hoddoek used to make them from scratch until she discovered Wampum biscuits (canned biscuits found in the refrigerated section of the grocery store.) They didn’t taste like any canned biscuit I’ve ever had. Try this recipe and you’ll see.
See Also
Cinnamon Bundt Cake
Cinnamon-Pecan Muffins
Easy Cinnamon Rolls
Ingredients
- Prep Time: 20 minutes
- Cook Time: 2 minutes
- Total Time: 22 minutes
- Yield: 8 pancakes
Preparation
With a mortar and pestle, ground the nuts. Pour into small mixing bowl. Stir in brown or black sugar and cinnamon. Set aside.
Separate biscuits out of can onto a parchment paper covered surface. Lightly oil your hands. Take one biscuit. Pull and flatten it to make it half the thickness and increase its diameter. Place 1 heaping teaspoon of sugar mixture into middle of biscuit. Pull the sides up and pinch in the middle making it like a ball.
Flatten it slightly and place on parchment paper. Repeat with the rest of the biscuits.
Place frying pan on medium heat. Add enough oil to generously cover the bottom. Add Hoddeoks to the pan, seam side down. Cook for 15 seconds or so. Press down tightly with a pancake turner. Continue to cook on that side until top starts to puff up about another 15 seconds or so. Turn Hoddeoks over and cook the other side for about a minute. You need to peak to see if they aren’t burning. You want to make sure the center is cooked, but not burn the outside too much.
Serve warm. They can be reheated in the microwave. They don’t need any syrup. In Korea, they are considered street food, and are served in paper sleeves just as they are.
Notes in the Margin:
The ones I ate were made with ground peanuts, but I didn’t really taste the nuts. If you’re a nut lover, you may want to use chopped nuts instead. I used lightly toasted, coarsely chopped pecans. Not fond of nuts or have nut allergies? Forgo the nuts and increase the sugar and cinnamon amounts to have enough to fill 8 pancakes.
I've only made these twice, and no matter what I did I still ended up with slightly blackened Hoddeok. You don't really taste it. The first time I made it, I had to pop them in the microwave for 30 seconds. The dough wasn't cooked all the way. I didn't flatten my Hoddeoks soon enough. They ended up a little round.
Making Hoddeok opens a whole new world. The wampum biscuits could be filled with jam, peanut butter or lemon curd, and then cooked the same way. While doing research for this recipe, I also found that there are savory hoddeoks being served in Korea as well. The seemly limitless flavor options are only limited by our imaginations. Enjoy!
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