From its dramatic puffy rise to its whole grain flavor, this Dutch baby pancake is a winner. Top it with smoked salmon and fried eggs and serve it for brunch — or for dinner!
For the Dutch baby:
- 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 (or whole wheat flour)
- 1/4 teaspoon fine salt (1/2 teaspoon if using Kosher salt)
For the topping:
- 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
1 Adjust an oven rack to the center position and preheat the oven to 450ºF. Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat. Heat for 15 minutes or until very hot.
2 Make the batter: 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.
3 Bake the pancake: 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.
4 Meanwhile, fry the eggs: 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.
5 Serve the pancake: 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.