Savory Dutch Baby Pancake with Salmon and Fried Egg

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

1. Move an oven rack to the middle and heat the oven to 450ºF. Put a 10-inch oven-safe skillet, cast iron if you have it, into the oven while it warms. Leave it there for 15 minutes, until the pan is seriously hot.
2. For the batter, combine the eggs and milk in a blender with 2 tablespoons of the melted butter, then add the all-purpose flour, buckwheat flour and salt. Blend until the mixture looks foamy and smooth.
3. Carefully take the hot skillet from the oven. Add the remaining 2 tablespoons of melted butter and tilt the pan so it coats the surface, then pour in the batter. Return the skillet to the oven and bake for 18 to 20 minutes, until the pancake has risen and turned golden.
4. While the pancake bakes, cook the eggs. Melt the topping butter in a skillet set over low heat, turning the pan so the butter covers the base. Crack in the eggs and put a lid on the skillet.
5. Cook for 2 minutes, just until the whites are mostly set with only a narrow ring around each yolk still translucent. Take the skillet off the heat, leave it covered, and let the eggs finish gently for about 30 seconds. Uncover and keep them warm.
6. Cut the pancake into quarters and place each piece on a plate. Finish each serving with a fried egg, salmon, tomato slices and small spoonfuls of sour cream. Scatter parsley and scallions over the top, then add black pepper.