In Korea, a common street-food called ‘Hoddeok’ are doughnut-like pancakes filled with brown sugar syrup. However, since they are fried and often left sitting out for a while, they are not very healthy. In this version, I created a multigrain dough and used minimal oil to make these delicious treats more healthy. I made a traditional style filled with brown sugar filling, a strawberry jam filling, and a naughty version with chocolate! This pancake can be filled with anything you want from nutella to even meat and cheese for a savory pancake, be creative.
Multigrain Korean Sweet Pancakes
-1 cup whole wheat flour
-1/2 cup ground oats (use a blender to pulse oatmeal into a ‘flour,’ measure the oats after they have been ground, not before, use more whole wheat flour if you don’t have oats)
-1/2 cup white wheat flour
-2 Tbls sugar (reduce to 2 tsp if making savory pancakes)
-1/2 tsp salt
-2 Tbls ground flaxseed (optional)
-1 Tbls canola oil
-1 packet instant yeast
-1 cup warm water, divided
For Brown Sugar Filling:
-1/3 cup dark brown sugar
-2 tsp ground cinnamon
-2 Tbls chopped almonds or walnuts (optional)
For Chocolate Filling:
-1/3 cup chocolate chips
For Strawberry Filling:
-1/3 cup strawberry jam
-powdered sugar for dusting
*Note- I like to make the dough the night before, and then give it a second rise in the refrigerator overnight. It makes it a lot quicker in the morning if you want these for breakfast or the next day for dessert.
1) Mix the brown sugar, cinnamon, and nuts together in a bowl.
1) Mix the yeast and a pinch of sugar in 1/4 cup of warm water (not hot!). Let the yeast activate until bubbly, about 5-10 minutes.
2) Mix the flours, ground oats, salt, and sugar together.
3) Make a well in the center of the dry ingredients, add in the remaining 3/4 cup water, oil and yeast mixture. Stir well until incorporated and knead with your hands or spatula for 3-5 minute until dough is elastic and smooth.
4) Form the dough into a ball and cover. Let sit in a warm place and let rise for about 1 hour, until doubled in size.
5) Punch the dough back down into a ball. You can either use the dough at this point or put in the refrigerator overnight.
6) Take the dough out of the refrigerator, punch it down and let set for 30 minutes at room temperature.
7) Flour a cutting board or work surface. Divide the dough into 8 equal portions and form into balls.
8) For each ball, flatten in your palm and put a spoonful (~1 Tbls) of the brown sugar filling mixture (or choc. chips or strawberry jam etc…), then seal around the filling to make into a ball again. * I think it’s fun to make 2-3 of each type of pancake for variety.
9) Heat a skillet to medium heat.
10) Coat with cooking spray (preferred for lower-fat) or a small amount of oil spread around with a paper towel as if you were making regular ‘American’ pancakes.
11) Put 1 or 2 balls in the pan and let it brown on one-side, about 30-45 seconds.
12) Flip the balls over and push it down to flatten into a pancake with a spatula. Let cook about 1-2 minutes until golden brown.
13) Flip the pancake over again and turn the heat to low and cover the pan with a lid. Cook for 1-2 more minute so the inside gets nice a bubbly.
Serve warm with a dusting of powdered sugar.
Below are the ingredients used in this recipe. The flours can be purchased at your local mart, the yeast at Home Plus and the Quaker oats on gmarket here.
For 1 Serving (1 Pancake):
Brown Sugar Filling (no nuts): 185 Calories, 2.9 g Fat, 0.3 g Saturated Fat, 0 mg Cholesterol, 125.5 mg Sodium, 36.4 g Cholesterol, 3.7 g Fiber, 12.2 g Sugars, 5 g Protein.
Chocolate Filling: 182 Calories, 5 g Fat, 21.6 g Saturated Fat, 0 mg Cholesterol, 123.6 mg Sodium, 31.3 g Carbohydrates, 3.8 g Fiber, 7 g Sugars, 5.2 g Protein.
Strawberry Filling: 181 Calories, 2.9 g Fat, 0.3 g Saturated Fat, 0 mg Cholesterol, 122.8 mg Sodium, 35.5 g Carbohydrates, 3.3 g Fiber, 11.2 g Sugars, 4.9 g Protein.