Popover pancake with smoked salmon and dill butter

4 servings

Ingredients

Quantity Ingredient
3 larges Eggs
¾ cup Milk
¾ cup Unbleached all purpose
Flour
1 tablespoon Snipped fresh dill
½ teaspoon Salt
Freshly ground black pepper
2 tablespoons Unsalted butter
Topping:
2 tablespoons Unsalted butter, melted
3 To 4 slices smoked salmon
¼ cup Fresh dill sprigs
2 tablespoons Minced sweet onion

Directions

Preheat the oven to 400 degrees. Place an 8 to 10-inch cast iron skillet or other heavy skillet with a heatproof handle in the oven.

Combine the eggs, milk, flour, dill, salt and pepper in a bowl and whisk until smooth. Using a pot holder, remove the skillet from the oven and add the butter; swirl the pan to melt the butter and coat the skillet. Add the batter all at once and immediately return the skillet to the oven. Bake until the pancake puffs up around the edges, 18 to 20 minutes.

Cut the pancake into wedges and drizzle with a little melted butter.

Top each with a slice of smoked salmon and a few dill sprigs. Add a little minced onion, if using, and serve.

Yield: 3 to 4 servings

COOKING LIVE SHOW #CL9061

All recipes courtesy of Marie Simmons, "Pancakes A to Z"

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