How was your Mother’s Day? I hope everyone felt cherished and enjoyed spending time with their nearest and dearest. I wanted to share my Mother’s Day brunch with you. This is something that can be made for any Sunday brunch and it will charm your guests.
There is no time of the day when pancakes are not inviting, but a Dutch Baby makes serving pancakes extra special and I’m tickled by how fancy I can make it. A Dutch Baby is often called a German pancake, but is basically a sweet popover that is served for breakfast and gets its name from a Dutch puff that was trademarked by Manco’s Cafe, a family-run restaurant that was in Seattle, Washington. It is said that the name Dutch Baby was coined by one of Victor Manco’s daughters. The cafe closed in the 1950s, thus making the term Dutch Baby free to use.
A Dutch Baby is made with eggs, flour, sugar and milk, and usually seasoned with vanilla and cinnamon. It is baked in a cast iron or metal pan and falls soon after being removed from the oven. I have taken this original and turned it into a savory Dutch Baby. This savory version of a Dutch Baby becomes a complete meal topped with your favorites. I selected smoke salmon, avocado and a dollop of crème fraiche to complete the European experience of the dish.
3 large eggs
¾ cup whole milk
3 tablespoons unsalted butter, melted
½ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 avocado sliced
4 oz smoked salmon
4 tablespoons creme friache
- Place a medium ovenproof skillet, preferably cast iron, in center of oven and preheat oven to 450°. Let skillet heat at least 25 minutes.
- Blend eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter; blend another 30 seconds.
- Add flour, cornstarch, salt, and pepper and blend just to combine.
- Carefully remove skillet from oven and swirl remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into skillet to avoid butter browning.
- Bake pancake until puffed and brown around edges, 20–25 minutes.
- It will begin to deflate as soon as it comes out. Place avocado, salmon and creme friache on top and serve immediately.
I used 4 small cast iron skillets for separate servings.