Dutch Baby with Smoked Salmon

Dutch Baby with Smoked Salmon
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Ingredients (9)

  • 3 eggs, at room temperature
  • ½ cup flour
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon chives, finely chopped, plus more to serve
  • ½ cup milk, at room temperature
  • 3 tablespoons unsalted butter
  • ½ cup crème fraîche
  • 8 ounces smoked salmon, sliced
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Nutritional Information
  • Calories213
  • Fat13.9g
  • Saturated fat7.22g
  • Trans fat0.24g
  • Carbs9.89g
  • Fiber0.39g
  • Sugar1.69g
  • Protein11.83g
  • Cholesterol115.68mg
  • Sodium303.14mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Contrary to popular belief, Dutch babies don’t have to be sweet. This savory version is topped with crème fraîche, smoked salmon, and chives. It’s basically like taking bagels and lox to the next level—that is if you were to swap bagels for a puffy pancake. The pancake batter gets seasoned with salt, freshly ground black pepper, and chives for some extra flavor.

Get Dutch baby tips and tricks, and see more pancake variations to try.

Tips for Salmon


  1. 1Preheat the oven to 425˚F.
  2. 2In a large bowl, beat the eggs. Add the flour, salt, pepper, and chives, and whisk until well combined.
  3. 3Slowly add the milk, whisking until combined.
  4. 4Place the butter in a 10-inch cast iron pan and place in the oven until the butter melts, about 3 minutes. Keep an eye on it to make sure it doesn’t burn.
  5. 5Pour the batter into the hot cast iron. Bake for 20 minutes, or until puffed and golden brown.
  6. 6Add the crème fraîche in a layer then top with the smoked salmon and chives. Serve immediately.

Image courtesy of Alexis deBoschnek.

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