This Dutch Baby recipe is a twist on Korean Seafood Pancakes. Make this savory pancake recipe and quick homemade dipping sauce for brunch or dinner!
This Dutch baby recipe post is sponsored by King Oscar.
I do not like flipping pancakes.
There, I said it– this classic American breakfast has always foiled me– my fluffy breakfast pancakes often end up flat or undercooked inside. When we eat pancakes– cooking them falls to the husband.
And then I discovered the easy, no-flip Dutch baby pancake.
This Dutch baby recipe is a twist on a classic Korean seafood pancake, and is a savory pancake that’s perfect for brunch or dinner.
Want more sardine recipes ideas? Read this: How to Eat Canned Sardines
What is a Dutch Baby Pancake?
A Dutch baby pancake is a cross between an American-style fluffy pancake and a soufflé. It’s less work than standard pancakes, and less complicated than a soufflé.
You simply whisk together the batter, pour it into a preheated heavy pan, and watch the pancake rise in the oven.
Do I Need Special Equipment for a Dutch Baby Recipe?
Dutch baby recipes work best in cast iron, because cast iron is oven-safe, retains heat, and cooks evenly. If you don’t have cast iron cookware– use the heaviest, oven-safe cookware you do have.
This recipe is written for a 10″ cast iron pan, but check the recipe card notes to see how to use other size or types of cast iron pots and pans.
What Are Korean Seafood Pancakes?
First of all– this is NOT a recipe for traditional Korean Seafood Pancakes. It is, however, inspired by the flavor profiles in the Korean pancakes.
Korean seafood pancakes use a mixture of flour, seafood, eggs, onion, and spices to make a flat (not fluffy), savory pancake. The pancakes are typically served with a spicy dipping sauce on the side, instead of a sweet syrup on the top.
This Dutch baby version whisks the flour, eggs, and spices into a pancake batter.
While the batter rises into a savory Dutch baby pancake, you make the easy dipping sauce, and prepare the toppings.
For these seafood pancakes, we’re adding the seafood as a topping instead of mixing it into the batter.
What Type of Seafood Should I Use in Korean Seafood Pancakes?
These tasty smoked sardines are packed in high-quality olive oil and a mixture of black, white, and red peppercorns. I like to eat them straight out of the can– but they’re also fabulous on top of these savory pancakes.
Love sardines? Try these too: Mini Sardine Fish Cakes, Pasta con le Sarde, Fish Tikka Masala, and Fish Balls: Albondigas de Pescado.
Do I Need Any Special Korean Spices?
Try to find Korean Gochugaru chili flakes.
You should be able to find it at Asian markets, or at grocery stores with a stock of regional spice blends (like Whole Foods or Kroger). Keep in mind that there’s no set recipe for gochugaru, so some premade versions will be much hotter than others.
This recipe was based on gochugaru with a moderate heat level— feel free to use more or less spice in your pancakes depending on how spicy you like your food.
Can’t find gochugaru? Swap out red chili pepper flakes.
Can I Use Gochujang Paste Instead?
The paste has a different flavor than the chili flakes, and they are not interchangeable.
Dutch Baby recipe: How to Make Korean Seafood Pancakes
For this easy, savory pancake, simply bake the pancake (or pancakes) until it’s fluffy and golden.
Serve each one with a fried egg, the spicy sardines, a few slices of avocado, and the spicy dip.
Make sure you’re ready to serve your Dutch baby pancake immediately– just like a soufflé, it will fall flat and lose its fluffy appearance as it sits.
Korean Seafood Pancakes: A Dutch Baby Recipe
- 3 eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1/2 tsp sea salt
- 1/4 tsp Gochugaru chili flakes Or swap crushed red pepper
- 2 TB butter
- 2 green onions, diced (green tops only)
- 1/8 cup rice vinegar
- 1/8 cup soy sauce
- 1 tsp sugar
- 1 tsp Korean chili powder (Gochugaru powder) OR red chili flakes
- 4 oz Brisling sardines packed in olive oil + peppercorn King Oscar recommended
- 1 egg
- 1/2 avocado, thinly sliced
- 1/8 cup water
- 1 green onion, diced (for garnish)
- Preheat oven to 450ºF. Set a 10″ cast iron pan inside the oven for at least 10 minutes.
- In a small bowl, whisk the eggs and milk together.
- In a larger bowl, whisk the flour, sea salt, and Gochugaru. Slowly pour in the egg and milk mixture, whisking until incorporated.
- Remove the pan from the oven, and add the butter. Swirl the pan to coat it with the melting butter, making sure to coat the entire bottom and sides of the pan.
- Pour batter in the pan, and sprinkle the diced green onion evenly across the batter.
- Bake at 450ºF for approximately 20 minutes, or until the pancake is large and golden. Turn the oven temperature to 250ºF, slightly open the oven door, and bake 5 more minutes.
- While the Dutch baby bakes, whisk together the Korean dipping sauce ingredients. Set aside.
- Drain the olive oil from the sardines into another pan. Heat the oil over medium heat until it ripples.
- Add an egg to the pan, and cook it sunny side up. Discard the peppercorns from the sardine tin, and add the fish to the hot pan.
- When the egg is cooked, and the sardines are hot, remove them from the pan. Cover to keep warm.
- Pour the dipping sauce into the hot pan, and simmer 1 minute. Pour into a serving dish.
- Serve the Dutch baby with the egg, sliced avocado, and sardines. Top with the green onion garnish, and serve with the dipping sauce.
- Pour a layer of batter (about 1/2″ thick) into mini cast iron pans or cocottes.
- Bake time may vary depending on the size of the containers– begin checking on the pancakes at 10 minutes.
- Serve one egg per Dutch baby.
- More egg toppings: Serve one egg per person, instead of one egg total.
- Use regular, non-flavored sardines: Sprinkle sardines with freshly ground black pepper after searing in the hot pan. (Avoid adding pepper before searing– the pepper can burn and become bitter.)