When it comes to breakfast food, I would honestly rather eat leftovers from dinner the night before. There are some things I like now and then - Belgian waffles, biscuits and ham, quiche, and of course anything remotely resembling crumb topping, cinnamon rolls, croissants, or sourdough toast - but I am easily uninspired by the classics. I mean, say what you will, a smoothie is still a smoothie. French toast is still bread sogged in egg, cooked to a strange texture. Yogurt will be yogurt end without end, amen. It's so hard to get me excited about breakfast which is why, if we go out to brunch, you can usually find me burying pancakes or waffles under a copious measure of whipped cream. I'm pretty much just in it for the fruit and whip. So when I saw a page in Bon Appetit Magazine highlighting savory dutch pancakes, I was surprised by how immediately I wanted in. Confession: the main convincing-moment was the suggestion to add lox as a topping. I've been craving Lox Round Two since first tasting it in February at Booeymonger's. I wanted to make these pancakes but promptly forgot about it. Then, when I found myself in Walmart picking up a package of smoked salmon, I somehow vaguely remembered that buried craving. Being off work yesterday (an independent adult walking around in public in the middle of a week-day? It feels just as divine as it sounds), I pulled out my cast-iron skillet and got to work. Somehow, between magazine and my preheated oven, the topping combination I imagined became sushi volcano rolls, dutch-pancake style. Please don't ask. Just trust. I mean, I don't even eat sushi with any frequency (I've eaten it once, and yes it was a volcano roll and yes it was homemade and yes it was absolutely thrilling). But this dutch pancake is savory. It's smoky. It's complex. And it puffs up gleefully high in the oven before falling, which is just very, very exciting to watch, in my opinion.