Once in a while though, when we had catered parties, we would get treated to hodduk a.k.a. Korean pancakes with sweet filling. The downside though was that the hodduk was usually filled with red bean paste, which I abhor. However, sometimes, we got ones that were filled with honey or brown sugar, which I loved.
So, now that I'm old enough to make my own dietary decisions, I make hodduk all the time and I always make it with good fillings (re: anything that isn't red bean). I usually go with a brown sugar filling because the moisture from the honey can make the dough soggy which makes them impossible to make ahead.
I shared a hodduk recipe a few years ago but I thought it was time for an update because I've adjusted the ingredient quantities slightly since that initial post. Plus, like I've been doing here and there, I'm revamping some of my older posts that were made with poorer quality iPhone photos.
¾ cup milk, warmed
2 teaspoons sugar
1½ teaspoons dry active yeast
3 to 3¼ cups flour
1 teaspoon salt
¼ cup brown sugar, packed
½ teaspoon cinnamon
½ teaspoon salt
¼ cup finely chopped nuts (hazelnuts, almonds, walnuts, or whatever you like)