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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4 person
Calories: 328 kcal
Course: Breakfast
Cuisine: Korean

Ingredients

Dutch Baby:
  • 3 eggs
  • ⅔ cup whole milk
  • ⅔ cup all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon Gochugaru chili flakes Or swap crushed red pepper
  • 2 tablespoons butter
  • 2 green onions, diced (green tops only)
Dipping Sauce:
  • ⅛ cup rice vinegar
  • ⅛ cup soy sauce
  • 1 teaspoon sugar
  • 1 teaspoon Korean chili powder (Gochugaru powder) OR red chili flakes
Toppings:
  • 4 ounces Brisling sardines packed in olive oil + peppercorn King Oscar recommended
  • 1 egg
  • ½ avocado, thinly sliced
  • ⅛ cup water
  • 1 green onion, diced (for garnish)

Instructions

    Cup of Yum
  1. Preheat oven to 450ºF.  Set a 10" cast iron pan inside the oven for at least 10 minutes.
  2. In a small bowl, whisk the eggs and milk together.
  3. In a larger bowl, whisk the flour, sea salt, and Gochugaru.  Slowly pour in the egg and milk mixture, whisking until incorporated.
  4. 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.
  5. Pour batter in the pan, and sprinkle the diced green onion evenly across the batter.
  6. 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.
  7. While the Dutch baby bakes, whisk together the Korean dipping sauce ingredients.  Set aside.
  8. Drain the olive oil from the sardines into another pan.  Heat the oil over medium heat until it ripples.
  9. 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.
  10. When the egg is cooked, and the sardines are hot, remove them from the pan.  Cover to keep warm.
  11. Pour the dipping sauce into the hot pan, and simmer 1 minute.  Pour into a serving dish.
  12. Serve the Dutch baby with the egg, sliced avocado, and sardines.  Top with the green onion garnish, and serve with the dipping sauce.

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):
  • Recipe variations:
  • Pour a layer of batter (about ½" 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.)

Nutrition Information

Calories 328kcal (16%) Carbohydrates 22g (7%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 6g (30%) Cholesterol 223mg (74%) Sodium 983mg (41%) Potassium 412mg (12%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 825IU (17%) Vitamin C 4.2mg (5%) Calcium 189mg (19%) Iron 3mg (17%)

Nutrition Facts

Serving: 4person

Amount Per Serving

Calories 328

% Daily Value*

Calories 328kcal 16%
Carbohydrates 22g 7%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 223mg 74%
Sodium 983mg 41%
Potassium 412mg 9%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 825IU 17%
Vitamin C 4.2mg 5%
Calcium 189mg 19%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.