Savory Dutch Baby Pancake with Salmon and Fried Egg
-
Category
Main Dish
-
Cusine
German
What do you need?
How to make?
Ingredients
3 large eggs
3/4 cup whole milk
4 tablespoons unsalted butter, melted and divided
1/2 cup all-purpose flour
3 tablespoons buckwheat flour
1/4 teaspoon fine salt
1 tablespoon unsalted butter
4 large eggs
4 ounces thinly sliced smoked salmon
4 small ripe tomatoes, sliced
4 tablespoons sour cream
2 tablespoons chopped fresh parsley
4 tablespoons chopped scallions, thinly sliced including some of the green part
Black pepper, to taste
Directions
Adjust an oven rack to the center position and preheat the oven to 450ºF. Set a 10-inch ovenproof skillet in the oven to heat. Heat for 15 minutes or until very hot.
In a blender, blend the eggs, milk, 2 tablespoons of the melted butter, all-purpose flour, buckwheat flour and salt together until frothy and well mixed.
Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter. Bake for 18 to 20 minutes, or until puffed and golden.
In a skillet over low heat, melt the butter for the topping. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.
Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Remove the cover and keep warm.
Slice the pancake into quarters and set each on a plate. Top each quarter with a fried egg, a slice of salmon, tomato slices, and a few dollops of sour cream. Sprinkle with parsley, scallions, and a few grinds of black pepper.