Lemon-Thyme Dutch Baby with Smoked Salmon
This savory pancake is a dinner (or brunch) winner. Watch it get puffed and golden in the oven and top with pieces of delicate smoked salmon for a protein boost – you can also #putaneggonit.
Ingredients
- 1 tbsp chopped fresh thyme
- 1/2 lemon zest from lemon
- ¼ cup grated Parmesan cheese
- 4 Tbsp unsalted butter divided
- 4 larg eggs at room temperature
- 1/2 cup whole milk
- 1/2 cup flour
- 4 oz smoked salmon
- Salt and pepper
Instructions
- Preheat the oven to 450*F. In a small bowl, combine the thyme, lemon zest, and Parmesan cheese. Mix and set aside.
- Place 2 tablespoons butter in a cast-iron skillet. Put the skillet in the oven for 2 minutes or until butter is melted. Carefully remove the hot skillet from the oven, swirl to fully coat the bottom with melted butter, and set aside.
- In a separate small saucepan, melt the remaining 2 tablespoons of butter. In a blender, combine the melted butter, eggs, milk, flour, salt, and pepper. Blend until smooth.
- Pour the batter into the hot skillet. Sprinkle with the Parmesan mixture. Return to the oven and bake for 20 minutes or until puffed and golden.
- Remove from the oven and top with smoked salmon before serving.
Notes
Excerpted from Healthy One Pan Dinners reprinted by permission of Alpha, a division of Penguin Random House LLC. Copyright © 2020 by Dana Angelo White
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