August 24, 2021

Savory Smoked Salmon Dutch Baby Pancake ft. Dakota Run Farm

The batter for this pancake morphs into a lovely vessel for toppings both sweet and savory, and is ohso versatile yet so simple. Who could possibly ask for more?

So far I’ve made this Dutch Baby Pancake recipe both sweet (like this almond version), pairing with seasonal fruits in a way that would make anyone’s heart skip a beat and savory, using this method! This batter morphs into a lovely vessel for toppings and is so versatile yet so simple. It such a crowd pleaser and I still haven’t gotten over the reactions each time I share this dish! I mean, who could possibly ask for more?

Furthermore, my Aunt brought over the most gorgeous eggs from a local farm stand. That said, I could not resist the urge for the opportunity to make a skillet pancake!

“It was like the way you wanted sunshine on Saturdays, or pancakes for breakfast. They just made you feel good.” — Sarah Addison Allen

Savory Smoked Salmon Dutch Baby Pancake ft. Dakota Run Farm



– 6 eggs (mine were from Dakota Run Farm in Ashford, CT)
– 1 cup all purpose flour
– 1 cup whole milk
– 1/4 cup unsalted butter
– 1 tsp black pepper
– 4 oz. black pepper smoked salmon
– 1/4 cup chives
– 2 Tbs capers
– 6 oz crème fraîche
– (optional garnish) fennel fronds


  1. Preheat an oven-safe, 10″ skillet (cast iron pans are ideal for the way they retain heat!) in the oven at 425°F. You want it to be nice and hot for when it’s time for the butter and batter.
  2. In a blender, mix eggs, flour, and milk for 30 seconds on low. Set aside.
  3. When the oven and pan are preheated, quickly remove the pan from the oven and slather the butter to coat the bottom and inner sides of the pan. Allow the bottle to melt completely. Return the blender mixture and immediately pour into the pan. Transfer the pan back into the oven.
  4. Next, bake for 18-20 minutes or until golden and beautifully puffed. Reduce the heat to 300°F then cook for an additional 5 minutes.
  5. When ready, remove from the oven and sprinkle with chives and capers, then dollop crème fraîche and layer the smoked salmon. Finish by garnishing with fennel fronds.
  6. Share and serve as soon as possible! Enjoy!


  • Mix a touch of horseradish to the crème fraîche for an extra layer of flavor!
  • Don’t have fennel fronds? Dill is just as tasty! Or shall I say, dill-icious? Hahaha… Okay okay I’ll stop!
  • For more delicious recipes to create or pair alongside, visit the Kitchen Journal.