Savory Dutch Baby Pancake
This Savory Dutch Baby Pancake is a showstopper that’s as easy as it is impressive. In just 35 minutes, you’ll create a golden, puffy masterpiece with a crisp exterior and a tender, custardy center.
Equipment
- medium ovenproof skillet
- large bowl
Ingredients
- 3 large eggs, room temperature
- ¾ cup milk (6floz/170ml)
- 3 tablespoons butter, melted, divided (1½oz/45g)
- ½ cup all-purpose flour (2 ½oz/71g)
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
For topping:
- Smoked salmon
- Avocado
- Dill
- Creme fraiche
Instructions
- Place a medium ovenproof skillet in the center of the oven and preheat oven to 450oF (225oC). Let skillet heat for 10 minutes.
- In a large bowl, beat the eggs until thick, about 2 minutes.
- Once fluffy gradually stream in milk and 2 tablespoons of butter.
- Add flour, cornstarch, salt, and pepper and whisk just to combine.
- 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).
- Bake pancake until puffed and brown around edges, 15-20 minutes. It will begin to deflate as soon as it comes out.
- Top with avocado, smoked salmon, dill and creme fraiche. Serve immediately. Cover and store leftovers in the fridge for 1 day.
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