Description
A delicious, dramatic Dutch Baby Pancake topped with silky smoked salmon, zesty lemon sour cream, and fresh herbs. The ultimate 35-minute gourmet savory brunch.
Ingredients
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3 eggs
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3/4 cup flour
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1 cup milk
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4 tbsp butter
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1/2 cup sour cream
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5–6 oz smoked salmon
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Fresh chives and dill
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Lemon zest
Instructions
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Preheat oven to 400°F (200°C).
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Whisk eggs and flour until smooth. Gradually whisk in milk and salt.
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Melt butter in a baking dish in the oven for 5 minutes.
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Pour batter into the hot dish and bake for 20 minutes until puffy and golden.
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Mix sour cream with lemon zest.
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Top the warm pancake with salmon, sour cream, herbs, and zest. Slice and serve.
Notes
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To ensure the best rise, do not open the oven door while the pancake is baking.
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Use full-fat milk and room temperature eggs for a richer, more custard-like interior.
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This dish is best served immediately to enjoy the temperature contrast of the toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American-Fusion
Nutrition
- Serving Size: Whole recipe (1 batch)
- Calories: ≈ 2,300 kcal
- Sugar: ≈ 18 g
- Sodium: ≈ 2,200 mg
- Fat: ≈ 160 g
- Saturated Fat: ≈ 90 g
- Unsaturated Fat: ≈ 60 g
- Trans Fat: ≈ 5 g
- Carbohydrates: ≈ 110 g
- Fiber: ≈ 6 g
- Protein: ≈ 95 g
- Cholesterol: ≈ 1,100 mg
Keywords: Dutch Baby Pancake, Savory Dutch Baby, Smoked Salmon Brunch, 35 Minute Meal, Lemon Sour Cream Pancake, Easy Savory Breakfast, Skillet Pancake Recipe, Artisanal Brunch at Home