From its dramatic puffy rise to its whole grain flavor, this Dutch baby pancake is a winner.
Top it with smoked salmon and fried eggs and serve it for brunch or for dinner!
It was the biggest pancake I had ever seen.
Sally Vargas
The legend goes that Mancas Cafe in Seattle started serving it in the first half of the twentieth century.
In 1966 the food columnist Craig Claiborne popularized the pancake by writing about it inThe New Times.
Try Buckwheat Flour for a Savory Twist
But enough history.
Sally Vargas
That experiment was a failure.
It pairs beautifully with smoked salmon and eggs.
If you have trouble finding buckwheat flour, the pancake is still delicious without it.
Sally Vargas
Just replace the amount of buckwheat flour in the recipe with all-purpose or whole wheat flour.
Assemble the filling while the pancake bakes.
Your creation is just as tasty without the puff.
Sally Vargas
I think this is a super meal for Sunday supper, but you be the judge.
By all means, eat it whenever you’d like.
More Great Pancake Recipes!
Adjust an oven rack to the center position.
Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat.
Heat for 15 minutes or until very hot.
Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter.
Bake for 18 to 20 minutes, or until puffed and golden.
In a skillet over low heat, melt the butter for the topping.
Swirl the pan to coat the bottom.
Break the eggs into the skillet, and cover the pan.
Remove the cover and keep warm.
Slice the pancake into quarters and set each on a plate.
Sprinkle with parsley, scallions, and a few grinds of black pepper.
