Name: Herby Dutch Baby With Smoked Salmon
Yield: 4 servings
Ingredients: ½ small red onion, thinly sliced; 1 lemon, halved; ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more; 4 large eggs, room temperature; 1 large egg white, room temperature; 2 garlic cloves, finely grated; 1 (packed) cup baby spinach; ⅔ cup whole milk, room temperature; 1 cup tender herb leaves (such as dill, cilantro, basil, and/or parsley), plus more for serving; ⅔ cup (83 g) all-purpose flour; 2 Tbsp. cornstarch; Freshly ground black pepper; 2 Tbsp. unsalted butter, cut into pieces; 4 oz. smoked salmon

Green dutch baby with smoked salmon and herbs in a cast iron skillet

Photograph by Allie Holloway, food styling by Taneka Mooris.

This verdant Dutch baby hits that elusive middle ground of festive and fast. It gets its striking color, freshness, and flavor from the addition of baby spinach and tender herbs (you can use the ones you have on hand—a mix of dill and cilantro is especially nice) and turns into a complete meal with the addition of fatty smoked salmon. To achieve the fluffiest, puffiest pancake possible, make sure your eggs and milk are both at room temperature (pro tip: Bring your eggs up to temp fast by letting them sit in warm water for 5–10 minutes).

What you’ll need

Blender
$49 At Amazon
Cast Iron Skillet
$35 At Amazon
Citrus Juicer
$20 $13 At Amazon
Microplane Grater
$18 At Amazon

Recipe notes

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