Brown Sugar Cinnamon Pockets

by Sarah

in Asian Dishes, Snacks

Post image for Brown Sugar Cinnamon Pockets

I first discovered what Hoddeok was when reading Maangchi‘s blog. Hoddeok is a sweet pan-fried pancake that is a popular Korean street food. There are similar versions in other Asian Cuisines and it is popular street food in Northern China as well. My favorite part of Hoddeok is that when you bite into it, the bread is crispy on the outside but soft on the inside. When you bite down, the sweet syrupy goodness oozes out warm and it tastes like a little piece of Heaven. Hoddeok is best eaten warm and just cooked, but is also good after you put it in the fridge if you microwave 30 seconds or so to warm it up.

You can make the following recipe for either 8 large Hoddeok pancakes or you can make 16 smaller ones. I recommend smaller ones if you are planning to bring it to a pot-luck so it fits on people’s plates easier. The larger ones are about 4-5 inches in diameter and the smaller ones are about 3 inches in diameter.


Hoddeok (Sweet Pancakes)

Prep Time: 40 minutes

Cook Time: 10 minutes

Calories per serving: 248

Fat per serving: 5g


  • 2 tbs white sugar
  • 2 tsp yeast (1 packet)
  • 1/2 tsp salt
  • 1 tbs vegetable oil
  • 2 cups all-purpose flour
  • Filling
  • 3/4 cup brown sugar
  • 1 1/2 tsp cinnamon powder
  • 4 tbs chopped walnuts


  1. Make Dough. Put one cup lukewarm water in a large mixing bowl, and add 2 tbs white sugar, 2 tbs yeast, 1/2 tbs salt, 1 tbs vegetable oil, and stir!
  2. Add 2 cups all-purpose flour and mix well by hand.
  3. Let dough rise in a warm place with lid closed / plastic wrap on the bowl.
  4. After ~ 1 hour dough should double in size. Knead gas bubbles out and let dough rise 15 more min.
  5. While you wait for dough to rise, make the filling. Add 3/4 cup brown sugar, 1 1/2 tsp cinnamon powder, 4 tbs chopped walnuts to a bowl and mix. [Tip: You can play with the filling ratios to make it more cinnamon-y, sweeter, or more nutty]
  6. Put it together! Knead dough to remove gas bubbles. Spread 1/2 cup flour on cutting board to prevent sticking. Keep another 1/2 cup to flour your hands once in a while. Divide dough into eight equal size pieces for large pancakes, 16 equal size pieces for smaller pieces. It helps if you roll it out onto a long rope and cut the pieces evenly using a knife.
  7. Roll pieces into balls and flatten a little.
  8. Pick up one flattened ball, pull it out in a ring on the sides to flatten more, and fill it up with filling. Fill with enough filling you can just seal it up. Too little tastes bland, too much will ooze out of your pancake when you cook it. Seal up the ball and flatten a little. Set aside. [Tip: Make sure you do not stack the made pancakes when you set them aside! They will stick to each other and be impossible to separate once you want to fry them]
  9. Heat up a non-stick pan on medium - high heat and add some vegetable oil. Place one ball on pan and let cook till bottom is golden brown. Press ball down with a flat spatula while cooking to flatten it more. When the bottom is golden brown, flip to other side and continue flattening with a spatula to make the pancake a thin wide circle. Certain parts should be translucent where you can see the filling. Cook until the new side is golden brown too.
  10. Serve warm!

Leave a Comment

{ 3 comments… read them below or add one }

1 Grace January 6, 2013 at 11:30 pm

Your hoddeok looks so tasty! Congrats on starting your blog! I love it already.


2 savoring spoon January 13, 2013 at 1:39 am

Thanks Grace! :)


3 Luo January 7, 2013 at 7:19 am

The pancakes reminded me shaobing I had when I was a kid, love them 😀


Previous post:

Next post: