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Ho Dduk

A sweet, cinnamon‑flavored pancake made from a yeast dough, fried in oil.

From the Recipes Wiki (Fandom) · 14 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Ho Dduk

Timeabout 45 minutes

Ingredients

Directions

Make the dough

  1. Mix yeast, 2 Tbsp sugar and warm water together in a bowl.

  2. Mix potato flakes with cold water in a separate bowl.

  3. In your mixer combine the powdered milk, 1/4 sugar, salt and 4 cups flour.

  4. Add softened butter, eggs, yeast and potato mixtures to mixer bowl. Mix until well blended.

  5. Add remaining flour in small amounts until it cleans the sides of the mixing bowl.

  6. Remove from bowl and knead on a floured board for about 10 minutes.

  7. Grease a clean bowl and set the dough inside to rise for about 45 minutes.

  8. Divide into 36 balls and cover with a damp cloth.

Make the filling

  1. Mix brown sugar and cinnamon together. Add more cinnamon if you prefer.

Cook the pancakes

  1. Add enough oil to the bottom of a skillet to just barely cover the bottom. Heat over a medium flame.

  2. Take a ball of dough and flatten in the palm of your hand. Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.

  3. Put the dough into the hot oil. Cook for about a half minute. Flatten with a spatula. Cook for another 30 seconds.

  4. Flip the pancake. Flatten some more. Allow it to finish browning.

  5. Remove from skillet and let cool on a paper towel.

  6. Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Flour + cinnamontop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together17,341 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Potato + milktop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  4. Milk + cinnamontop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together12,655 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Sugar + cinnamontop 10% of all pairs
    Aroma overlaplow
    Mentioned together30,779 recipes

    Shared aroma: guaiacol (smoky, sweet).

Sugar and cinnamon share little aroma chemistry, yet 30,779 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter or margarine
Adds fat and richness, giving the dough a tender, soft crumb.
Eggs
Add structure and richness, helping bind the dough together.
Yeast
Produces gas as it ferments, making the dough rise and become airy.
Flour
Forms the gluten network that gives the dough its chewy structure.
Potato flakes
Add starch that helps the dough stay moist and soft.
Brown sugar
Sweetens the filling and helps the outside brown in the skillet.

The step that matters

Cooking the pancakes over medium heat with enough oil. Sugar in the cinnamon filling can scorch and burn before the dough cooks through if the heat is too high. Enough oil keeps the pancakes from sticking and helps them brown evenly.

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (butter, egg, sugar, milk, flour, cinnamon):

  1. Sweet potatobetter flavor fit
  2. Arrowrootbetter flavor fit
  3. Chiveabout as good a flavor fit
  4. Potatothe original

Fit is the average pairing score against butter, egg, sugar, milk, flour, cinnamon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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