Savory Dutch Baby Pancake Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
3 large eggs, room temperature ¾ cup (6floz/180ml) milk 3 tablespoons (1½oz/45g) butter, melted, divided ½ cup (2 ½oz/75g) all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt ½ teaspoon freshly ground black pepper To decorate Smoked salmon Avocado Dill Creme fraiche
Course:
Breakfast
Cuisine:
American
Servings: 6
Ingredients
- 3 large eggs, room temperature
- ¾ cup (6floz/170ml) milk
- 3 tablespoons (1½oz/45g) butter, melted, divided
- ½ cup (2 ½oz/71g) all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For topping:
- Smoked salmon
- Avocado
- Dill
- Creme fraiche
Instructions
-
Place a medium ovenproof skillet in the center of the oven and preheat oven to 450oF (225oC). Let skillet heat for 10 minutes.
-
In a large bowl, beat the eggs until thick, about 2 minutes.
-
Once fluffy gradually stream in milk and 2 tablespoons of butter.
-
Add flour, cornstarch, salt, and pepper and whisk just to combine.
-
Carefully remove skillet from the oven and swirl remaining 1 tablespoon of butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning).
-
Bake pancake until puffed and brown around edges, 15-20 minutes. It will begin to deflate as soon as it comes out.
-
Top with avocado, smoked salmon, dill and creme fraiche. Serve immediately.
-
Cover and store leftovers in the fridge for 1 day.