Seafood pancakes

Posted February 19, 2023

Last Updated: March 17, 2023

Seafood pancakes


  • 1/2 cup of all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 cup milk
  • 1 egg
  • 1 oz olive oil
  • 3 green onions
  • 1 tin of canned squid or other preferred seafood (in olive oil)


  1. Slice green onions on the bias.
  2. Add 1/2 cup of flour to a bowl. Add salt and baking powder to the top and stir to mix.
  3. In a separate mixing bowl, whisk egg, milk and olive oil.
  4. Add flour mixture in small amounts to the wet ingredients (always add dry to wet!), whisking to break up clumps.
  5. Add oil (from tin) to the frying pan. Spoon batter on top. Arrange onions and squid in the batter.
  6. Fry until bubbles form. Flip and fry for one minute.
  7. Serve with your favorite condiment.

Seafood pancakes


I like to make pancakes on a Saturday morning. I make a large batch for the kids and enjoy with a cup of coffee. Many times, it's fun to add in fruit and make silly patterns. I can pour the batter in the shape of mouse ears and add a smiley face with blueberries. Why not apply the same concept to conservas? Let's make a savory pancake with tinned seafood. This pancake is a flexible recipe that you can serve at any meal throughout the day.

Here, my tinned seafood of choice is squid, but you can select any variety of seafood to make this. I like making fun designs in the pancake and letting my imagination run wild. You can create scenes of ships attacked by Leviathans or happy faces of Disney characters. You can inlay edible flowers to create a garden in your dish. Anything is possible.

Seafood pancakes are a delicious and fun way to enjoy your favorite tinned seafood. Not only are they packed with flavor, but they also offer a unique twist on traditional pancakes. With their crispy edges and soft, fluffy centers, seafood pancakes are perfect for any meal of the day. Whether you're making them for breakfast, lunch, or dinner, they're sure to be a hit with your family and friends.

One of the best things about making seafood pancakes is the endless possibilities for customization. You can use any type of tinned seafood you like, from crab to sardines, to make a savory and satisfying pancake. You can also mix in your favorite vegetables or herbs for added flavor and nutrition. Whether you prefer your pancakes thin and crispy or thick and fluffy, there's no limit to what you can create.

In addition to being delicious and versatile, making seafood pancakes is also a fun activity for all ages. Kids and adults alike can enjoy making silly shapes and patterns with the pancake batter, just like they would with traditional pancakes. From star shapes to smiley faces, the possibilities are endless. And with the added bonus of tinned seafood, you can feel good about serving up a healthy and nutritious meal that's also a lot of fun to make.

In this recipe, I've opted for a blini type batter, you can use a Korean pancake mix and serve with a dipping sauce. You can also add a fried egg to make it a breakfast dish or top with vegetables for a filling lunch.

Besides regular meals, seafood pancakes are a perfect addition to any champagne brunch. Their savory flavor and unique texture make them a sophisticated and satisfying choice for a special occasion meal. You can serve them alongside other brunch favorites, such as eggs Benedict and fresh fruit, to create a well-rounded and indulgent spread. And, because they're so customizable, you can tailor your seafood pancake recipe to fit the theme of your brunch. For a more elegant touch, consider adding herbs and spices like dill or thyme to your pancake batter, or using smoked salmon as your seafood of choice. No matter how you choose to serve them, seafood pancakes are sure to be a memorable and delicious addition to your champagne brunch.

Start making the dish by slicing a green onion on the bias. This creates long, oval shapes. It also keeps the onion sections together, if you want the flavor strong.

For the batter, create a blini. Remember to always add dry ingredients to wet. This makes it easier to incorporate with a whisk. Leftover pancakes can go along with a caviar service. I like to make a large batch for later. There is salt and butter in the batter, making it savory. Cooking these should be familiar to anyone who served breakfast on a weekend morning.

Once you assemble the opened tin of squid, onions and batter, you are ready to start. Heat up a nonstick surface on the stove and oil it with olive oil from the tin. Set the stove to medium high heat.

Scoop out spoonfuls onto the nonstick frying pan or griddle. While the batter is wet, inlay the squid and onion. Here is where you get creative. You can add all sorts of other ingredients to make the dish your own. Try sesame seeds or kimchi. Experiment with thin slices of radish. You can go wild.

Once the batter starts to show bubbles, it's time to flip. The other side cooks fast so you only need to cook it for a minute.

There you have it. Seafood pancakes are versatile and can be served at any time of day. You can make a sandwich with them or just top with chili sauce. I enjoy them with soy sauce and sesame oil. Aioli will give your pancakes an additional savory character. Also, Gochujang gives them an interesting twist. Another staple in Korean cooking, gochujang is a spicy fermented chili paste that adds a kick of heat to seafood pancakes. You can mix it with soy sauce, sesame oil, and honey for a sweet and spicy dipping sauce.