Dutch baby is a German sweet pancake cooked in a cast iron pan and baked in the oven. Usually, it is top with berries, lemon juice, and icing sugar, and is normally served for breakfast. Well, in Malaysia, we are more likely to have it for brunch. For the topping, you can go all crazy, really. We went with smoked salmon and top with crème fraîche and chives – that’s how you turn a sweet breakfast into a savory brunch!
How to make Smoked Salmon Dutch Baby
for 2 servings
- 3 eggs
- 2 tbsp unsalted butter, melted
- ⅔ cup milk
- ⅔ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper, grounded
- 1 tbsp butter to coat the skillet
- Smoked salmon
- Crème fraîche
- Place an ovenproof skillet, preferably cast iron, in the center of oven and preheat at 220°C for 5 to 10 minutes.
- Blend eggs on high speed until frothy for about 1 minute.
- While blending, gradually add melted butter and milk. Blend for about 30 seconds.
- Add flour, salt and black pepper. Blend on medium speed until well combined.
- Carefully remove skillet from oven. Swirl the remaining 1 tbsp of butter to coat the skillet.
- Quickly pour batter into the skillet.
- Bake for 20 to 25 minutes or until puffed and browned edges.
- Top with smoked salmon, crème fraîche and chopped chives. Enjoy!