Hybrid of the ultra-puffy, custardy German Pancake spiked with the flavors of Kimchi Pajeon (Kimchi Scallion Pancake). I mean, if this isn’t the perfect-looking savory pancake, I don’t know what is!

It’s been a while since I made a Dutch baby! Inspired by @eatlikeanadult’s Dutch baby post, I adapted his Dutch baby base batter for this Korean-German fusion version. It came out quite tasty with lots of umami! I was debating whether or not I wanted to pair it with a more traditional soy-based sauce, but I’m glad I went for the mayo! It added a nice complementary creaminess that pairs well with both the kimchi and the Dutch baby egg batter.

Adapting this recipe to use sourdough discard

You can make this recipe either with sourdough discard or not.

For a non-sourdough discard version, simply use the following ratio of milk and flour:

• 180g milk
• 90g all-purpose flour

For the sourdough version, simply replace equal parts of milk and flour with sourdough and discard up to 90g of each (up to a total of 180g sourdough discard) and subtract it from the non-sourdough quantity. For example:

• 90g milk
• 180g sourdough discard

or

• 130g milk
• 40g all-purpose flour
• 100g sourdough discard

Looking for more sourdough discard pancake recipes? Check these out:

• Sourdough Haemul Pajeon: Seafood Scallion Pancake
• Zhima Dabing: Sesame Scallion Flatbread (Sourdough or Yeasted)
• Sourdough Chinese Bacon & Chive Pancake
• Sourdough Discard Jian Bing: Scallion Egg Crepe Roll

Print Recipe

Kimchi Pajeon x Dutch Baby

Hybrid of the ultra puffy, custardy German Pancake spiked with flavors of Kimchi Pajeon(Kimchi Scallion Pancake). I mean, if this is not a perfect looking savory pancake, I don’t know what is!

Course: Breakfast

Keyword: sourdough, sourdough discard

Servings: 4

Equipment

• kitchen scale
• blender
• 10-10.5″ cast iron skillet

Ingredients

Batter Ingredients

• 4 eggs
• 180 g sourdough discard or 90g all-purpose flour + 90g milk
• 90 g milk
• 1 tsp saeujeot (Korean fermented salted shrimp) or 1/4 tsp salt.
• 1 tsp minced garlic
• 1 scallion stalk finely chopped
• 1/4 cup kimchi finely chopped
• 80 g butter

Pancake toppings

• kewpie mayo
• 1 scallion thinly shredded vertically
• toasted sesame seeds

Instructions

• Combine all the batter ingredients, except butter, in a blender and blend until smooth.

  Let the batter sit at room temp for half an hour
• Preheat the oven to 450F with a cast iron inside
• Once the oven is preheated, remove the cast iron and add butter, swirling it in the pan until it is completely melted.

  Pour the batter into the pan and sprinkle with the kimchi and scallion batter toppings
  
• Bake the pancake for 15 minutes undisturbed. The batter should puff up with the edges becoming a deep golden
  
• Remove from the oven and drizzle with mayo or ideally, kewpie mayo, thinly shredded scallions, and toasted sesame seeds. Enjoy!

Video

View this post on Instagram

A post shared by Xian | Sourdough Baking (@craving_nomz)

Notes

Recipe is adapted from eatlikeanadult’s  dutch baby recipe