bonappetit4.1
Herby Dutch Baby With Smoked Salmon
Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.
👥 4 Servings👤 Sarah Jampel📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
- ●blender
- ●pan
📝 Preparation Steps
1
Place a rack in middle of oven and place a medium ovenproof skillet, preferably cast iron, on rack. Preheat oven to 425°. Place onion in a small bowl; squeeze in juice of ½ lemon and add a big pinch of salt; set aside. Slice remaining ½ lemon into wedges and set aside for serving.
lemon, halved1
2
Blend eggs and egg white in a blender on high speed until very frothy, about ⏱️ 1 minute. Add garlic, spinach, milk, and 1 cup herbs and blend on high speed until well combined and very green. Add flour, cornstarch, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with lots of pepper; blend to combine.
large eggs, room temperature4large egg white, room temperature1
3
Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom. Immediately pour batter into pan and bake pancake until puffed and brown around the edges, 20–⏱️ 25 minutes. (It will start to deflate as soon as it comes out of the oven, but don’t worry, that’s normal.)
4
Top Dutch baby with smoked salmon, onion, and more herbs; season with pepper. Serve with reserved lemon wedges for squeezing over.
lemon, halved1
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