Good news friends, a long weekend means more time for blogging and brunching. Yesterday, I took advantage of the cool, overcast day to put in a full shift in the kitchen and behind the camera.
My first effort went into this incredible Savoury Dutch Baby with Smoked Salmon. I often find myself craving smoked salmon on weekends and who can resist the fluffy goodness of a Dutch baby?
For the uninitiated, a Dutch baby is a large Yorkshire pudding style pancake. It looks impressive but is surprisingly easy to make, all you need is a blender (or food processor) and a cast iron skillet.
I tested out multiple versions of this recipe and think I’ve struck gold with this one. There are a couple of key tips to getting a show-stopping result. First, when you blend your batter make sure there are no clumps of flour remaining and let it rest for 20 to 25 minutes after blending to let the flour absorb the liquid and ultimately deliver a better consistency and texture in the finished product.
Second, keep a watchful eye on your Dutch baby while it’s in the oven but DON’T open the door of the oven to check on it. If you open the oven door before 15 minutes of baking, you’ll run the risk of deflating your pancake like so many ill-fated soufflés.
I found my Dutch baby was *perfectly* cooked at exactly 15 minutes. You want to aim for a nice inflated golden-brown pancake with darker brown crispy bits around the edges.
When you add the herb and cheese mixture to the top of the batter, work quickly and don’t stir, you want the bottom to crisp up in the hot skillet and pop it back in the oven ASAP.
The herbs and parmesan give an incredible flavour to the dough and pair perfectly with the smoked salmon, sour cream, and arugula topping. What’s better than a delicious, mostly hands-off brunch that only leaves you with one pot and a blender jug to clean? Pretty much nothing, if you ask me.
Savoury Dutch Baby with Smoked Salmon
- 4 tbsp salted butter divided
- 2 large eggs at room temperature
- ½ cup 18% cream at room temperature
- ½ cup all-purpose flour
- ½ tsp kosher salt
- 3 tbsp grated parmesan cheese
- 1 tbsp fresh thyme leaves
- 1 tbsp chopped fresh chives plus more for serving
- 1 tbsp chopped fresh basil
- 1 cup baby arugula
- juice of 1/2 a lemon
- ¼ cup sour cream
- 75 g smoked salmon half a standard package
Place the flour, cream, eggs, 2 tbsp melted butter, and salt in a blender or food processor fitted with the blade attachment. Blend for 10 seconds, scrape down the sides, and then blend for another 20 seconds. The batter will be quite loose and liquidy.
Leave the batter in the blender and set aside to rest 20 to 25 minutes. This gives the flour time to absorb the liquid.
Meanwhile, place a 9" or 10" cast iron skillet on the middle rack to warm along with the oven. Heat the oven to 425°F.
In a small bowl, combine the parmesan thyme, chives, and basil.
When ready to make the pancake, remove the skillet from the oven using oven mitts and place it on top of the stove. Add the remaining 2 tbsp butter and swirl the pan to melt the butter and coat the bottom and sides of the pan.
Pour the batter on top of the butter. Tilt the pan if needed so that the batter runs evenly to all sides. Place the skillet in the oven. Working quickly, sprinkle the cheese/herb mix gently overtop of the batter.
Place the skillet in the center of the oven and bake for 15-20 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake.
Meanwhile, toss the arugula with the lemon juice and season with salt.
Remove the Dutch Baby from the oven and top with dollops of sour cream. Finish with torn smoked salmon, arugula, chives and a pinch of black pepper. Serve and enjoy!