Dutch Baby, also known as a German pancake, is a large pancake with amazing texture, crispy on the outside, soft on the inside, airy and puffy. It’s the perfect partner for salmon, avocado, dill and crème fraîche. I would recommend to double the ingredients and make two pancakes, just because this is delicious and one is never enough 😉
The recipe is super easy.
- 3 Large room temperature eggs
- 2/3 Cup lukewarm milk (cow milk or coconut milk)
- 1/2 cup flour (I use plain flour and spelt flour in ratio 1:1)
- Pinch of salt
- 2 Tbsp Ghee butter, melted
- sliced avocado
- smoked salmon
- crème fraîche
- fresh dill
- pink peppercorns
- Maldon salt
- Preheat oven up to 220C (425F).
- Combine all ingredients except butter in the blender. Mix until very smooth texture and no lumps. The batter may also be mixed by hand.
Preheat 25cm (10 inches) cast iron skillet on low to medium heat about 5 minutes. I recommend using a cast iron skillet for this recipe. It allows you to get gentler, more radiant heat in the oven and this is working great for Dutch baby crust. The stainless steel frying pan is also suitable here, this is absolutely safe for the oven. Please be sure that no plastic parts there.
- Add melted butter to the skillet (watch it so it does not burn), then add the batter to the pan. Bake in the oven for 20-25 minutes or until the pancake is puffed and golden brown.
- Remove pancake from oven. Serve warm, topped with the avocado slices, salmon, fresh dill, pink peppercorns and a dollop of crème fraîche. Enjoy!