Breakfast & Brunchbiggerbolderbaking5.0
Savory Dutch Baby Pancake Recipe
3 large eggs, room temperature ¾ cup (6floz/180ml) milk 3 tablespoons (1½oz/45g) butter, melted, divided ½ cup (2 ½oz/75g) all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt ½ teaspoon freshly ground black pepper To decorate Smoked salmon Avocado Dill Creme fraiche
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- bowl
- whisk
📝 Preparation Steps
1
Place a medium ovenproof skillet in the center of the oven and preheat oven to 450oF (225oC). Let skillet heat for ⏱️ 10 minutes.
2
In a large bowl, beat the eggs until thick, about ⏱️ 2 minutes.
large eggs, ( room temperature)3(1½oz/45g) butter, (melted, divided)3 tablespoons
3
Once fluffy gradually stream in milk and 2 tablespoons of butter.
4
Add flour, cornstarch, salt, and pepper and whisk just to combine.
(1½oz/45g) butter, (melted, divided)3 tablespoonscornstarch2 tablespoons
5
Carefully remove skillet from the oven and swirl remaining 1 tablespoon of butter in skillet to coat. Immediately pour batter into skillet (butter will brown quickly, so have batter at the ready to prevent burning).
6
Bake pancake until puffed and brown around edges, ⏱️ 15-20 minutes. It will begin to deflate as soon as it comes out.
7
Top with avocado, smoked salmon, dill and creme fraiche. Serve immediately.
(1½oz/45g) butter, (melted, divided)3 tablespoonsAvocadoSmoked salmonDillCreme fraiche
8
Cover and store leftovers in the fridge for 1 day.
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