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"