Cheesy Dutch baby with smoked salmon
Basically, this is a puffy pancake and you should try it right away
PSA: the cheesy Dutch baby with smoked salmon is perfect long weekend food. Facts you should know about the Dutch baby include a) it’s basically a cross between a pancake and a soufflé, and b) it’s dead easy to make.
| Serves: | 4-6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 20 minutes |
Ingredients
- 1 x 175 g Woolworths Sour Cream & Chive Dip
- Watercress
- 2 x 100g Woolworths Smoked Salmon or Trout Ribbons
- 100 g mature cheddar
- 2 T butter
- 2 spring onions, thinly sliced
- 5 g chives, chopped
- 10 g chopped parsley
- ½ lemon, zested, and a squeeze of lemon juice to serve
- ½ t salt
- 80 g flour
- 2/3 cup milk
- 3 free range eggs
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C. Grease a 25 cm skillet. Preheat the pan in the oven for 15 minutes.
- Combine the flour and salt.
- Beat the eggs with the milk and whisk into the dry ingredients until smooth. Fold through the lemon zest, herbs and spring onion.
- Carefully remove the skillet from the oven, swirl in the butter and pour the batter into the hot pan.
- Sprinkle generously with cheese and place back in the oven immediately to retain the high heat.
- Bake for 15 minutes before reducing the heat to 120°C for 5–10 minutes, until golden brown and set.
- Serve warm with a swirl of the chive and sour cream dip, fresh watercress, smoked salmon or trout and a squeeze of lemon juice.
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