Smoked Salmon Dutch Baby Pancake
A light and airy Dutch baby pancake is topped with smoked salmon, tangy lemon laced sour cream, and fresh herbs.
Equipment
- 1 oven safe dish
Ingredients
- 3 eggs
- 3/4 cup flour
- 1 cup milk
- 4 tbsp butter
- 1/2 cup sour cream
- 5-6 oz cold smoked salmon
- fresh chives and dill to taste
- lemon zest to taste
Instructions
- Preheat the oven to 400 degrees.
- Add the eggs and flour to a bowl and whisk to combine.
- Season batter with a pinch of salt and whisk.
- Slowly pour in the milk while whisking. The batter will be thin.
- Add the butter to the baking dish and allow it to heat in the oven for 5 minutes.
- Carefully remove the baking dish and pour in the batter.
- Bake the Dutch baby for 20 minutes, or until it is puffed and golden brown.
- Mix together the sour cream and lemon zest.
- Dollop the sour cream mixture over the top of the Dutch baby.
- Add the slices of smoked salmon.
- Sprinkle dill and chives over the top. Garnish additional lemon zest if desired. Enjoy!
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