Smoked Salmon Dutch Baby Pancake

The perfect brunch! Doesn't matter if it is for festive or just a regular weekend brunch. You should always treat yourself.

Ingredients

Ingredients
Servings:
tbsp
Salted Butter
Eggs
at room temperature
ml
Milk
at room temperature
g
All-Purpose Flour
tsp
Kosher Salt
tbsp
Parmesan Cheese
tbsp
Fresh Herbs (Thyme, Basil, Parsley, Dill)
Smoked Salmon
tbsp
Crème Fraiche
tsp
Lemon Zest
Spring Onion

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC.
  2. Place 2 tbsp butter in a cast iron skillet (oven proof pan). Place the skillet in the centre of the oven for 5 minutes, no longer not to burn the butter.
  3. In a blender or food processor, combine the eggs, milk, flour, salt, and 2 tbsp melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth.
  4. On a side in a small bowl, combine the parmesan and herbs.
  5. Remove the hot skillet from the oven and pour the batter into the skillet. Quickly, sprinkle the parmesan herb mix gently overtop of the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
  6. in the meantime, mix the crème fraiche with lemon zest and chopped spring onions.
  7. Once pancake is ready, place on it the smoked salmon, crème fraiche with lemon zest, fresh dill and some salad leaves.

Preparing In The Kitchen
  1. Preheat the oven to 220 ºC.
  2. Place 2 tbsp butter in a cast iron skillet (oven proof pan). Place the skillet in the centre of the oven for 5 minutes, no longer not to burn the butter.
  3. In a blender or food processor, combine the eggs, milk, flour, salt, and 2 tbsp melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth.
  4. On a side in a small bowl, combine the parmesan and herbs.
  5. Remove the hot skillet from the oven and pour the batter into the skillet. Quickly, sprinkle the parmesan herb mix gently overtop of the batter. Place the skillet in the centre of the oven and bake for 20-25 minutes or until the pancake is puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
  6. in the meantime, mix the crème fraiche with lemon zest and chopped spring onions.
  7. Once pancake is ready, place on it the smoked salmon, crème fraiche with lemon zest, fresh dill and some salad leaves.

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