I know I resolved to bake healthier desserts this year, but so far it’s been rather difficult. You see, I normally eat very healthy foods. The majority of my weekday diet is made up of the following items: oatmeal, multi-grain cereal, whole wheat bread, brown rice, almond butter, assorted nuts, egg whites, tofu, soy milk, fat-free Greek yogurt, dried fruit, and a variety of fresh fruit and vegetables. Weekends are a totally different story. 🙂
When you eat like this on a daily basis, whole grain, low-fat, sugar-free dessert recipes just DO NOT sound appealing. I want something sweet and buttery and rich and chocolatey! We all need to indulge once in a while, right? 🙂 My problem is that I have zero self-control and tend to over indulge a lot. That’s why I’m making a conscious effort to bake healthier. 🙂
On Sunday afternoon, I was seriously considering making some fruit and nut bars or no-bake granola balls to snack on during the week, but somehow I managed to talk myself out of making a healthy treat yet again! I was seriously craving some hoddeok, which are Korean yeasted pancakes that are stuffed with brown sugar filling and fried. I don’t like to eat a lot of fried foods, but these pancakes are so yummy that I just can’t resist!
Hoddeok are best when served IMMEDIATELY. They need to go straight from the frying pan into your mouth. The dough is crisp on the outside and super chewy on the inside, and the brown sugar filling melts into syrupy deliciousness! Oh, SO good. Boxed hoddeok mix does not even compare to the homemade kind!
Oh, by the way, these pancakes are definitely NOT a breakfast food! 🙂
Hoddeok – Korean Sweet Stuffed Pancakes
Source: Maangchi (There is a great step-by-step video on the hoddeok making process)
For the dough:
- 1 cup lukewarm water
- 2 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1/2 teaspoon salt
- 1 tablespoon vegetable oil
- 2 cups all-purpose flour
For the filling:
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons roasted, chopped nuts or ground sesame seeds (I used pecans)
1. To make the dough, pour lukewarm water into a large mixing bowl. Add sugar, yeast, salt, and vegetable oil, and stir well. Add flour to the water/yeast mixture and mix well with a rice scoop or knead by hand. (I used a rice scoop).
2. Cover mixing bowl with plastic wrap and allow to rise at room temperature for about 1 hour, until dough is doubled in size. Knead dough to remove gas bubbles and let it rise again for about 2o minutes.
3. To make the filling, combine brown sugar, cinnamon, and chopped nuts in a small bowl. Set aside.
4. Scrape dough onto a lighltly floured surface and knead by hand to remove gas bubbles. Form dough into a ball, then divide it into 8 equal portions.
5. Take one dough ball, flatten it into a disc. Scoop about 2 heaping spoonfuls of filling into the center of the disc and press it into the dough. Lift the edges of the disc around the filling and seal them together to form a round ball. Repeat this step with remaining dough balls.
6. In a large pan over medium heat, add a generous amount of vegetable oil. Place one ball, seam side down on the pan, and let it cook for about 3o seconds. When the bottom of the dough ball is light golden brown, flip it over and flatten the dough into a disc with a spatula. The pancake should be about the size of a CD.
7. Allow pancake to cook for 1 minute, or until golden brown. Flip it over and flatten it again, then turn the heat to low. Cover the pan with a lid, and allow the pancake to cook for 1 more minute. Remove from pan and serve immediately.