Name: Savory Dutch Baby Pancake with Salmon and Fried Egg
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Savory Dutch Baby Pancake with Salmon and Fried Egg

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Savory Dutch Baby Pancake with Salmon and Fried Egg

1. For the Dutch baby: -

2. 3 large eggs -

3. 3/4 cup whole milk -

4. 4 tablespoons unsalted butter, melted and divided -

5. 1/2 cup all-purpose flour -

6. 3 tablespoons buckwheat flour (or whole wheat flour) -

7. 1/4 teaspoon fine salt (1/2 teaspoon if using Kosher salt) -

8. For the topping: -

9. 1 tablespoon unsalted butter -

10. 4 large eggs -

11. 4 ounces thinly sliced smoked salmon -

12. 4 small sliced ripe tomatoes -

13. 4 tablespoons sour cream -

14. 2 tablespoons chopped fresh parsley -

15. 4 tablespoons chopped scallions, including some of the green part -

16. Black pepper, to taste -

How to cook deliciously - Savory Dutch Baby Pancake with Salmon and Fried Egg

1. Stage

Preheat the oven and skillet: Preheat the oven to 450°F. Adjust an oven rack to the center position. Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat. Heat for 15 minutes or until very hot.

2. Stage

Make the batter: In a blender, blend the eggs, milk, 2 tablespoons of the melted butter, all-purpose flour, buckwheat flour and salt together until frothy and well mixed.

3. Stage

Bake the pancake: Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter. Bake for 18 to 20 minutes, or until puffed and golden.

4. Stage

Meanwhile, fry the eggs: In a skillet over low heat, melt the butter for the topping. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan. Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Remove the cover and keep warm.

5. Stage

Serve the pancake: Slice the pancake into quarters and set each on a plate. Top each quarter with a fried egg, a slice of salmon, tomato slices, and a few dollops of sour cream. Sprinkle with parsley, scallions, and a few grinds of black pepper.