Smoked salmon, crème fraiche and homemade pickled onion makes the Dutch Baby pancake a stunning savoury brunch idea.
Pickled Onion
Ingredients
¼ cup (60ml) apple cider vinegar
2 tbsp caster sugar
2 tsp salt
⅓ cup (80ml) water
1 red onion, halved and sliced thinly
Method
Combine vinegar, sugar, salt and water. Mix until sugar has dissolved. Add onion and toss to coat. Stand for 10 minutes. Drain just before serving
Dutch Baby Pancake
Ingredients
⅔ cup (100g) plain flour
1 tsp salt
⅔ cup (160ml) milk
3 eggs
30g butter, diced
Method
Arrange one oven rack in the middle position and remove all other racks above or below. Set oven to 240°C/220°C (fan-forced) and place a 25cm (top measurement) ovenproof frying pan into oven to heat up
Combine flour and salt in a large mixing bowl and make a well in the centre. Pour in milk and add eggs. Whisk to a smooth batter and let rest for 10 minutes
Once oven has reached temperature, quickly remove hot frying pan from oven using oven mitts. Add butter and swirl pan to coat all the base and sides. Pour in batter and return to oven. Cook 15-18 minutes or until pancake has puffed up and sides are golden
Crème Fraiche Topping
Ingredients
½ cup (125ml) crème fraiche (or sour cream)
1 tsp lemon zest
Salt and pepper
Method
While pancake is cooking, mix together the crème fraiche and lemon zest. Season with salt and pepper. Refrigerate
To serve
Ingredients
150g smoked salmon slices
Lemon wedges and extra dill fronds
Method
Remove from oven and top with dollops of crème fraiche, smoked salmon and pickled onion. Garnish with dill fronds. Cut into wedges and serve with extra dill and lemon wedges
