The biggest problem I have when I go out to brunch is deciding what to order. I love my savory egg dishes, but I also crave a bowl of oatmeal with fruit. Pancakes, waffles, or french toast? Sausage or bacon? If there was a way to have two bites of everything, I would be the happiest girl on the planet. My solution? Cook breakfast at home. Sure it takes more work, but this way I can have my cake and eat it too! For today’s breakfast, I made a sweet and savory version of the much loved German pancake, the Dutch baby. Since the sweet version is just fresh fruit and powdered sugar, this recipe is for the savory one: goat cheese, chive, and smoked salmon Dutch baby. Just in time for Easter, this breakfast is sure to a winner on your table!
Serves 4
45 minTotal Time
Save RecipeIngredients
- 4 eggs
- 3/4 cup flour
- 3/4 cup milk
- dash of salt
- 1/4 cup parmesan, grated
- 1 scallion, chopped
- 2 tbsp chives, chopped
- 3 tbsp butter
- 1/4 cup goat cheese, softened
- 1 tbsp milk
- 1 tbsp chives, chopped
- 4 oz smoked salmon
Instructions
- Preheat oven to 425 degrees F. Preheat 10 inch cast iron skillet or oven-proof skillet in oven for 15 minutes.
- Prepare batter. Combine eggs, flour, milk and dash of salt in a blender until smooth. The batter can also be mixed by hand. Add parmesan, scallion, and chives, stirring to combine.
- Remove hot pan from oven and add 3 tbsp butter. Once butter has melted, carefully pour batter into the pan. Bake for 20 minutes or until pancake is puffed and golden. Lower temperature to 300 degrees and cook another 5 minutes.
- Meanwhile, combine goat cheese with milk and chives until smooth.
- Remove pancake from oven. Top with smoked salmon and goat cheese spread. Serve immediately.
**Helpful Tips and Comments
The best thing about Dutch baby pancakes is how easy they are to prepare. There are certain tricks to help produce the fluffiest baby cake but trust me, they are all easy to follow.
Similar to popovers, Dutch baby pancakes need high heat. Preheat your oven to 425 degrees and preheat your pan for 15 minutes. Cast iron skillets are the best equipment to use because they can retain heat exceptionally well. If you don’t own one, you can use an oven-proof skillet just as I did.
Now it’s time to prepare the batter. Combine all of the ingredients in a blender and whiz together until combined. It’s as easy as that! The standard ratio for a Dutch baby is 1/3 cup flour to 1/3 cup milk to 1 egg. I decided to add more egg to make it denser and almost custard-like.
Melt butter into the hot pan and carefully add the batter. Bake the Dutch baby and watch the beauty rise to great heights. As tempting as it may be, refrain from opening the oven until the pancake is done. Opening the oven will drop the temperature and deflate the pancake.
The Dutch baby will deflate as soon as you remove it from the oven so make sure you have the smoked salmon and chive goat cheese ready. Top the pancake and serve immediately.
After trying both sweet and savory versions, I have to say I love both equally. The goat cheese, chive, and smoked salmon Dutch baby was reminiscent of lox with a bagel with the best parts, the cheese, herbs, and smoked salmon. Finish with a squeeze of lemon and watch the pancake disappear before your eyes. For a fall version, try my pumpkin dutch baby cake with maple whipped cream. It’s just as delicious!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.
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