This verdant Dutch baby hits that elusive middle ground of festive and fast. It gets its striking color, freshness, and flavor from the addition of baby spinach and tender herbs (you can use the ones you have on hand—a mix of dill and cilantro is especially nice) and turns into a complete meal with the addition of fatty smoked salmon. To achieve the fluffiest, puffiest pancake possible, make sure your eggs and milk are both at room temperature (pro tip: Bring your eggs up to temp fast by letting them sit in warm water for 5–10 minutes).
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small red onion, thinly sliced
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
large eggs, room temperature
large egg white, room temperature
garlic cloves, finely grated
(packed) cup baby spinach
cup whole milk, room temperature
cup tender herb leaves (such as dill, cilantro, basil, and/or parsley), plus more for serving
cup (83 g) all-purpose flour
Freshly ground black pepper
Tbsp. unsalted butter, cut into pieces
oz. smoked salmon
PreparationStep 1Place a rack in middle of oven and place a medium ovenproof skillet, preferably cast iron, on rack. Preheat oven to 425°. Place onion in a small bowl; squeeze in juice of ½ lemon and add a big pinch of salt; set aside. Slice remaining ½ lemon into wedges and set aside for serving.
Step 2Blend eggs and egg white in a blender on high speed until very frothy, about 1 minute. Add garlic, spinach, milk, and 1 cup herbs and blend on high speed until well combined and very green. Add flour, cornstarch, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and season with lots of pepper; blend to combine.
Step 3Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom. Immediately pour batter into pan and bake pancake until puffed and brown around the edges, 20–25 minutes. (It will start to deflate as soon as it comes out of the oven, but don’t worry, that’s normal.)
Step 4Top Dutch baby with smoked salmon, onion, and more herbs; season with pepper. Serve with reserved lemon wedges for squeezing over.
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