Savoury Dutch Baby with Smoked Salmon
The Dutch Baby, is a puffy, oven-baked pancake with crisp edges that rise higher than the soft, custard-like center and is traditionally known for its sweet toppings. But this pancake is incredibly versatile and serves as the perfect canvas for savoury toppings. Cue the Savory Dutch Baby with Smoked Salmon, cream cheese, capers, pickled onions, cucumber, fresh herbs, and everything bagel seasoning!
Ingredients
Dutch Baby
- 4 large eggs at room temperature
- ⅔ cups whole milk at room temperature
- ⅔ cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 teaspoons everything bagel seasoning
- 1 tablespoon chopped chives
Pickled Red Onions
- ¼ cup apple cider vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- ⅓ cup water
- 1 red onion halved and sliced thinly
Cream Cheese Topping
- ⅓ cup whipped cream cheese
- ⅓ cup sour cream
- 2 teaspoons lemon zest
For Serving
- Wild smoked salmon slices
- Thinly sliced cucumbers
- Pickled red onions
- Capers
- Dill fronds
- Lemon wedges
Instructions
Prepare the Batter
- Combine the eggs, flour, and milk in a blender and blend until very smooth. Making sure that no large clumps of flour remain. (Alternatively, batter can be mixed by hand using a whisk). Let stand for 10 to 15 minutes.
Pickle the Onions
- In a small bowl or mason jar, combine vinegar, sugar, salt, and water. Mix well until the sugar has completely dissolved. Add the onion and toss to coat. Let stand for at least 20 minutes. Drain before serving.
Bake the Dutch Baby
- Place a heavy 11-inch skillet in the oven and preheat the oven to 425°F.
- Once the oven has reached temperature, carefully remove the hot skillet from the oven. Add butter and swirl pan to coat the entire skillet. Pour in the batter. Working quickly, sprinkle the everything bagel seasoning and the chives overtop of the batter. Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden on top. Lower the oven temperature to 300°F and bake 5 minutes longer.
Prepare the Cream Cheese Topping
- While the Dutch baby cooks, prepare the cream cheese topping.
- In a small bowl mix together the cream cheese, sour cream, and lemon zest until smooth. Set aside.
Add the Toppings
- Remove the Dutch Baby from the oven and top with dollops of the cream cheese topping, smoked salmon, pickled onions, cucumbers, capers, and dill fronds. (Edible flowers, optional) Serve and enjoy!
Video
Notes
TOP TIPS
- Preheat the oven and skillet: It's crucial to preheat the oven and the (ovenproof) skillet before pouring in the batter. This ensures that the edges of the Dutch Baby start cooking immediately, promoting the signature rise and creating a crispy exterior.
- Room temperature ingredients: To achieve a smooth batter, it's best to use ingredients that are at room temperature. This helps prevent clumping and ensures even mixing.
- Blend (or whisk) the batter thoroughly: Whether you choose to blend the batter in a blender (my preference) or whisk it by hand, make sure it is thoroughly mixed to eliminate any lumps. Running the flour through a sieve will help keep it from clumping. A smooth batter will result in a more evenly cooked Dutch Baby.
- Batter's consistency: The batter should be thin and pourable, similar to a crepe batter.
- Do not open the oven door: Opening the door while baking can cause the Dutch Baby to deflate or cook unevenly. Let it cook undisturbed, resist the temptation!
Tried this recipe?Let us know how it was!