THE DAIRY KITCHEN
Dutch Baby Pancakes with Smoked Trout, Leek and Sour Cream
By THE DAIRY KITCHEN
Serves
2
Difficulty
Easy
Preparation
5 MINS
Cooking
15 MINS
So versatile and perfect for any time of the day, these 'Dutch Baby" pancakes are a little twist on tradition, save a bit of batter and fill with poached apples and ice cream for dessert!
Ingredients
4 eggs½ cup milk
½ cup plain flour
20g butter
Smoked Trout and Leek Filling
20g butter, extra½ cup leek slices
50g baby spinach leaves
200g hot smoked trout, broken
sour cream, to serve
dill sprigs, to serve
Handy Tips
Other topping ideas…
Warm Bolognese sauce and grated Parmesan.
Poached eggs, ham and fresh spinach
Roasted cherry tomatoes, basil and mozzarella cheese
Strawberries and yoghurt
Stewed pears or apples and top with ricotta or mascarpone cheese and cinnamon
Method
- Preheat the oven to 230°C (210°C fan forced). Place a medium ovenproof frying pan (approx. 24cm) in the oven and allow to pre-heat for approx. 20-30 minutes.
- Blend the eggs with a stab/immesion blender in a jug for 1 minute or until very frothy. Add the milk and flour and season to taste (if going for a savoury pancake), process for a further 30 seconds.
- Carefully remove frying pan from oven, add butter and swirl pan quickly to coat. Add the batter quickly to pan and return to oven. Bake for 15-20 minutes or until pancake is puffed and browned around edges. Serve immediately topped with filling ingredients as it will start to deflate once removed from oven.
- Meanwhile, prepare Smoked Trout and Leek filling ingredients. Heat a small frypan over medium heat, add butter to pan with leeks and sauté for 5 minutes or until soft. Top pancake with leeks, baby spinach, trout, sour cream and dill sprigs. Or, your flavourings of choice.
