dutch baby korean seafood pancakes with sardines in a 10" lodge cast iron
Print

Korean Seafood Pancakes: A Dutch Baby Recipe

This Dutch Baby recipe is a twist on Korean Seafood Pancakes.  Make this savory brunch recipe at home or over the campfire!
Course Breakfast
Cuisine Korean
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 person
Calories 328kcal
Author Champagne Tastes

Ingredients

Dutch Baby:

  • 3 eggs
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 1/2 tsp sea salt
  • 1/4 tsp Korean chili powder (Gochujang powder) OR red chili flakes
  • 2 TB butter
  • 2 green onions, diced (green tops only)

Dipping Sauce:

  • 1/8 cup rice vinegar
  • 1/8 cup soy sauce
  • 1 tsp sugar
  • 1 tsp Korean chili powder (Gochujang powder) OR red chili flakes

Toppings:

  • 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)

Instructions

  • 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 Gochujang.  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.

Video

Notes

Makes 4 small servings, or 2 larger servings.
Thinner Dutch Baby (Larger Cast Iron Pan): Use a larger cast iron pan (like a 12" pan) for a slightly thinner pancake.
Dutch Oven variation: Use a 10" cast iron Dutch oven instead of a pan.
Mini Dutch Babies (Smaller Cast Iron Pans):
  • 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.
Recipe variations:
  • 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.)

Nutrition

Calories: 328kcal | Carbohydrates: 22g | Protein: 17g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 223mg | Sodium: 983mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 16.5% | Vitamin C: 5.1% | Calcium: 18.9% | Iron: 16.9%