One reason I'm so excited about this breakfast is that it comes with plenty of protein from the eggs and salmon, gives you a shot of morning vegetables from the julienned cucumber and sliced avocado, provides you with some lovely Omega 3's from the salmon, and then makes you generally feel amazing because you created something magazine-worthy with very little trouble or vexation. I think it's pretty much impossible to mess up a dutch pancake. I mean, it's supposed to flop. So that means that, darlings, you've even got Monday morning beat.
Volcano Dutch Pancake
For the pancake
3 large eggs, room temperature
2 Tablespoons of melted butter, plus one more tablespoon for greasing skillet
3/4 cups whole milk, room temperature
1/2 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon black pepper
1/4 teaspoon salt
1 large cast iron skillet
For the toppings
smoked salmon fillets
1/2 cucumber peeled and julienned
Red onion slivers
1/2 avocado, sliced
1.) Put the skillet in the center of the oven and preheat the oven to 450 degrees Fahrenheit. Keep the skillet in the oven for about 20 minutes while you prep the pancake batter.
2.) Crack eggs into blender and blend until very frothy. With motor running, gradually add in the milk and melted butter. Pulse in the flour, pepper, and salt.
3.) Remove skillet from the oven and immediately drop in the extra tablespoon of butter. It will brown quickly so have the batter at the ready and pour immediately into the skillet.
4.) Return to oven and bake 20 minutes or until pancake is puffed and golden around the edges.
5.) Remove from oven, top with the "volcano roll" toppings, or other toppings of preference, and enjoy warm with a cup of black coffee or tea.
Because who wouldn't want to start off their morning this way?