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!
Equipment
- blender
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!
Notes
Recipe is adapted from eatlikeanadult's dutch baby recipe