Savory Dutch Baby Pancake with Salmon and Fried Egg

01Method

1. 1

   Place the oven rack in the center position and preheat the oven to 450°F. Put a 10-inch ovenproof skillet (cast iron works well) inside to heat up for about 15 minutes, until it is extremely hot.

2. 2

   Combine the eggs, milk, half of the melted butter, both flours, and the salt in a blender. Blend until the mixture is frothy and completely smooth.

3. 3

   Carefully remove the hot skillet from the oven and swirl the remaining melted butter to coat the surface. Pour in the batter and bake for 18 to 20 minutes, until the pancake is puffed and deep golden.

4. 4

   While the pancake bakes, melt the butter for the topping in a separate skillet over low heat, swirling to coat the bottom. Crack the eggs in, cover the pan, and cook for about 2 minutes until the whites are nearly set. Remove from heat and leave covered for another 30 seconds, then uncover and keep warm.

5. 5

   Cut the pancake into four portions and place each on a plate. Top every piece with a fried egg, a portion of smoked salmon, a few tomato slices, and dollops of sour cream. Finish with a scattering of parsley and scallions and a grind of black pepper.