Smoked Salmon Dutch Baby for a “Quick Pizza”
Only recently have I become aware of the “Dutch Baby.” I’m not sure where I first heard of this fun and relatively easy dish. You probably have the basic ingredients on hand for the pancake.
Dutch Babies are German pancakes — typically very large, dense and eggy, much like a big popover or Yorkshire pudding. They usually are sweet. But, I prefer a savory version, topped with smoked salmon, onions and capers. I’ve also used tomato sauce, mozzarella and pepperoni for a quick pizza.
The Dutch Baby originated in the 1940s at Seattle’s former Manca’s Café. The dish supposedly got its name when one of the owner’s daughters couldn’t pronounce Deutsch (the German language in German). Instead she pronounced it Dutch. While German pancakes are large, Manca’s baked dainty little single serving versions, hence Dutch Babies. They can be served for breakfast, lunch, dinner or dessert. But, I like them best for brunch. One Dutch Baby will serve two or three people, depending on what accompanies it.
To make the classic sweeter version of the recipe here, whisk in a tablespoon of granulated sugar and a teaspoon of vanilla and dust with powdered sugar.
3 extra large eggs
¾ cup milk
½ cup gluten-free flour
¼ teaspoon salt
3 tablespoons sweet cream butter
6 ounces smoked salmon, thinly sliced
6 to 8 thin slices red onion
¼ cup sour cream
Capers to taste
Preheat oven to 425°F.
Whisk together eggs, milk, flour and salt until well blended.
Place butter in 10-inch cast iron pan and then into the oven. Watch closely so not to burn the butter. Once the butter has melted, whisk the batter again — it tends to settle — and pour into the pan. Bake for 16 to 18 minutes. It will puff up and turn a golden brown.
Remove from the oven, place toppings, slice and serve.