Savoury dutch baby pancake

Healthier brekky is a (pan)cake walk with this savoury bake! If you want to make it lighter still, keep the salmon but swap the sour cream for Greek-style yoghurt.

Allergens: Recipe may contain gluten, milk, egg, wheat and lactose.

9 Ingredients

  • 60ml (1/4 cup) milk

  • 1 egg

  • 2 tbsp plain flour

  • 1 tbsp finely grated parmesan

  • 1 tsp butter

  • Sour cream, to serve

  • Smoked salmon to serve

  • Snow pea sprouts, to serve

  • Finely grated lemon rind, to serve

2 Method Steps

  • Step 1

    Place a 13cm (base size) ovenproof frying in an oven preheat to 200C/180C fan forced. Whisk the milk

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    (60ml (1/4 cup) milk) and egg (1 egg) together in a jug. Add flour (2 tbsp plain flour) and parmesan (1 tbsp finely grated parmesan) and whisk to combine. Season.

  • Step 2

    Wear an oven mitt to remove pan from oven. Add butter (1 tsp butter) and swirl to coat base, then pour in mixture. Bake for 15 minutes or until puffed and browned around the edges. Set aside to cool slightly. Serve topped with sour cream (Sour cream, to serve), smoked salmon (Smoked salmon to serve), snow pea sprouts (Snow pea sprouts, to serve), dill and lemon (Finely grated lemon rind, to serve) zest.
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Image by Brett Stevens

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