Prepare to be amazed by the most elegant breakfast showstopper you'll ever create: the Smoked Salmon Dutch Baby Pancake! This isn't just another boring breakfast - it's a culinary magic trick that transforms simple ingredients into a puffy, golden masterpiece that will have your guests wondering if you've secretly trained in a professional kitchen. Imagine a billowing, crisp-edged pancake topped with luxurious smoked salmon, briny capers, and delicate fresh dill - a dish that's equally perfect for a lazy weekend brunch or an impressive weekend breakfast that looks like it came straight from a gourmet restaurant.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 4 ounces smoked salmon
- 1 tablespoon capers
- Fresh dill for garnish
Instructions
- Preheat the oven to 425°F (218°C). Place a 10-12 inch cast-iron skillet or oven-safe skillet in the oven while it heats.
- In a blender, combine eggs, milk, flour, and salt. Blend until the mixture is smooth and completely combined, about 30-45 seconds. Let the batter rest for 5 minutes to allow the flour to hydrate.
- Carefully remove the hot skillet from the oven using oven mitts. Add butter to the skillet, swirling to coat the entire bottom and sides of the pan as the butter melts.
- Pour the prepared batter into the hot buttered skillet in one smooth motion. Return the skillet to the oven and bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges.
- Remove the Dutch baby from the oven. The pancake will begin to deflate slightly as it cools, which is normal.
- Top the warm Dutch baby with thin slices of smoked salmon, scattered capers, and fresh dill sprigs.
- Cut into wedges and serve immediately while still warm, garnishing with additional fresh dill if desired.
- For best results, serve right away to enjoy the dramatic puffed texture and crisp edges of the Dutch baby pancake.
Tips
- • For the most dramatic rise, ensure your skillet is scorching hot before adding the batter • Use a blender to create a completely smooth batter - no lumps allowed! • Let the batter rest for 5 minutes to allow the flour to fully hydrate • Don't open the oven while baking - the sudden temperature change can deflate your Dutch baby • Serve immediately after baking to enjoy the maximum puff and crispy edges • Use high-quality smoked salmon for the best flavor • Room temperature eggs blend more smoothly and help create a better rise • If you don't have a cast-iron skillet, any oven-safe heavy-bottomed pan will work
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 20g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 220mg
