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Savory Dutch Baby Pancake with Salmon and Fried Egg
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Impress with a fluffy Dutch baby pancake topped with smoked salmon and eggs for a versatile and delicious meal.
Ingredients:
  • For the Dutch baby:
  • 3 large eggs
  • 3/4 cup whole milk
  • 4 tablespoons unsalted butter, melted and divided
  • 1/2 cup all-purpose flour
  • 3 tablespoons buckwheat flour (or whole wheat flour)
  • 1/4 teaspoon fine salt (1/2 teaspoon if using Kosher salt)
  • For the topping:
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 4 ounces thinly sliced smoked salmon
  • 4 small sliced ripe tomatoes
  • 4 tablespoons sour cream
  • 2 tablespoons chopped fresh parsley
  • 4 tablespoons chopped scallions, including some of the green part
  • Black pepper, to taste
Instructions:
  • Preheat the oven to 450°F with a 10-inch ovenproof skillet inside to heat for 15 minutes until very hot.
  • Create the batter by blending eggs, milk, 2 tablespoons of melted butter, all-purpose flour, buckwheat flour, and salt in a blender until frothy and fully combined.
  • Enhance the pancake: Swirl the remaining 2 tablespoons of melted butter in the hot skillet, then pour in the batter and bake for 18 to 20 minutes until puffed and golden.
  • For the eggs; melt butter in a skillet over low heat. Swirl to coat the bottom. Crack eggs into the skillet, cover, and cook for 2 minutes until the egg whites are almost set. Remove from heat, keep covered for 30 seconds to finish cooking. Uncover and keep warm.
  • To plate: Quarter the pancake and place each piece on a plate. Top with a fried egg, salmon slice, tomato slices, dollops of sour cream, parsley, scallions, and a sprinkle of black pepper. Enjoy!

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