Korean Pancakes with Fruit and Yogurt Recipe
These Korean pancakes are fluffy, lightly sweet and often appear as a weekend breakfast or a dessert after lunch. In Korea, small, thicker pancakes are popular, somewhat similar to American pancakes, but they are also served with Asian fruits and yogurt. It’s a great way to bring a bit of Korean vibe into an everyday breakfast.
These Korean-style pancakes combine the fluffiness of American pancakes with the freshness of fruit and yogurt, creating a light yet satisfying breakfast or dessert. The batter is simple and quick to prepare, and the toppings can be easily adapted to seasonal fruit.
Chef's tips
Do not overmix the batter – a few lumps are fine and help keep the pancakes fluffy. Make sure the pan is well heated but not too hot, otherwise the pancakes will brown too quickly on the outside while staying raw inside. If you use frozen fruit, thaw it and drain off excess liquid so it doesn’t water down the yogurt.
How to serve
Serve the pancakes stacked on a plate with layers of yogurt and fruit between them, or arrange them in a fan shape and top with yogurt and fruit. You can also drizzle them with a little extra honey or maple syrup and sprinkle with chopped nuts for crunch.
Ingredients
- wheat flour type 450 or 500 - 200 g
- milk dairy or plant-based - 250 ml
- egg - 2 pieces
- sugar - 2 tablespoons
- baking powder - 2 teaspoons
- salt - 0.25 teaspoons
- vegetable oil 1 tablespoon for the batter, 1 for frying - 2 tablespoons
- plain yogurt thick, e.g. Greek-style - 200 g
- honey or maple syrup - 2 tablespoons
- strawberries fresh or frozen, thawed - 150 g
- banana for serving - 1 piece
- kiwi optional - 1 piece
- powdered sugar for dusting, optional - 1 tablespoon
- vanilla extract or vanilla sugar - 0.5 teaspoons
- butter optional, for frying for better flavor - 10 g
Preparation
- In a bowl, mix the flour, baking powder, salt and sugar. If you are using vanilla sugar instead of extract, add it now.
- In another bowl, whisk the eggs with the milk, 1 tablespoon of oil and the vanilla extract (if using).
- Pour the wet ingredients into the dry ones and gently mix with a whisk just until combined – it’s fine if a few small lumps remain. Set the batter aside for 5 minutes so the baking powder can start working.
- Heat a pan over medium heat and add a little oil or a mix of oil and butter. When the fat is hot but not smoking, spoon portions of batter onto the pan, forming small pancakes about 8–10 cm in diameter.
- Fry the pancakes for 2–3 minutes on the first side, until small bubbles appear on the surface and the edges start to set. Carefully flip and cook for another 1–2 minutes, until golden.
- Transfer the cooked pancakes to a plate and cover with a cloth so they don’t cool down too quickly. Add a little more fat to the pan before each new batch if needed.
- Wash the strawberries and cut them into pieces. Peel the banana and kiwi and slice them. Mix the yogurt with the honey until smooth and lightly sweet.
- Serve the pancakes warm, topped with a dollop of yogurt, fruit and, if you like, a light dusting of powdered sugar.
Storage
Usmażone placuszki możesz przechowywać w lodówce do 2 dni, szczelnie przykryte. Nadają się też do mrożenia; po rozmrożeniu podgrzej je na suchej patelni lub w tosterze.
