Whip up this delicious savory Dutch baby for a delightful brunch treat!
Ingredients: Batter Ingredients · 3 eggs · 1/2 c flour · 1/2 c milk · 1 tsp salt · 1 tsp sugar · 4 tbsp butter Topping Suggestions · 2 eggs · 4 oz cream cheese at room temperature · 4-6 oz smoked salmon or gravlax · 2 oz salmon caviar optional · sliced cucumber, tomato, avocado · chopped herbs: chives or dill · 2 tbsp everything bagel spice |
Instructions
1. Place a cast-iron pan into the oven. Preheat the oven to 425 degrees.
2. In a blender add the eggs, flour, milk, sugar, and salt. Blend into a smooth, pourable batter.
3. Carefully take the preheated pan out of the oven and add in the butter. Let the butter melt, swirl it around in the pan to coat all of the edges. Next, pour the batter into the pan and put it back in the oven. Bake for 18-20 minutes until the pancake is puffed and golden brown.
4. While your Dutch baby is in the oven fry or poach two eggs.
5. Once the pancake is cool enough to touch, pop it out of the pan and place it onto a large plate. Fill your Dutch baby with a layer of cream cheese, top that with smoked salmon, veggies, herbs, bagel spice, and eggs.
Notes
Very important: for a nicely puffed pancake make sure all your ingredients are at room temperature.
The toppings listed above are all just suggestions. The salmon caviar is optional. This pancake is just as lovely with simply smoked salmon, cream cheese and a bit of chive.
Source: “Savory Smoked Salmon Dutch Baby”. Recipe. www.cravingcalifornia.com. N.p. 8 Nov. 2019, Web. 22 Oct. 2024.
By Recipe Contributor
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