The present invention relates to a method of making a pancake, which comprises: a first step in which 70-80 wt% of sticky rice powder and 20-30 wt% of flour are mixed to produce a first mixture； a second step in which with respect to the total weight of the first mixture, 5-20 wt% of a coloring material for coloring the first mixture is added to the first mixture, and mixed to form a second mixture； a third step in which with respect to the total weight of the second mixture, 70-80 wt% of water is added to the second mixture, and kneaded to produce a pancake dough； a fourth step in which the pancake dough is aged at 4-5°；C for 7-8 hours； a fifth step in which a pancake filling to be introduced into the aged pancake dough is prepared； a sixth step in which the pancake dough is divided to form a pancake skin, and the pancake filling is placed on the center of the pancake skin to be wrapped around by the pancake skin to mold a pancake； a seventh step in which the pancake is placed on a grill of copper material, and the pancake is covered and shielded by a cover； an eighth step in which the pancake under the cover is baked for a first time at 70-80°；C for 1-2 minutes to cook the exterior of the pancake skin； a ninth step in which the cover is opened to flip the pancake, the cover is placed back on, and the pancake is baked for a second time at 40-50°；C for 1-2 minutes to cook the pancake skin and the pancake filling； a ninth step in which the cover is opened to flip the pancake, the cover is placed back on, and the pancake is baked for a third time at 30-35°；C for 2-3 minutes； and a tenth step in which the cover is opened to confirm swelling in the center of the pancake baked for the third time.COPYRIGHT KIPO 2017본 발명은 호떡 제조방법에 관한 것으로, 찹쌀가루 70~80중량%와 밀가루 20~30중량%를 혼합하여 1차 혼합물을 만드는 제1 단계； 상기 1차 혼합물에 상기 1차 혼합물의 색상을 구현하는 색재료를 상기 1차 혼합물 총충량의 5~20중량%을 넣고 혼합하여 2차 혼합물을 만드는 제2 단계； 상기 2차 혼합물에 상기 2차 혼합물 총중량의 70~80중량%의 물을 넣고 반죽하여 호떡반죽물을 만드는 제3 단계； 상기 호떡반죽물을 4~5℃의 온도에서
