Spinach dutch baby with smoked salmon
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Hannah Rose Hughes
Spinach dutch baby with smoked salmon
A Dutch baby is an oven-baked pancake. Blitzing the batter in a blender gives it a lofty rise – even better if you can let the batter rest for 20 minutes
Serves: 2
Prep time: 10 minsTotal time: 
See more recipes
Nutritional information (serving)
Calories
383Kcal
Fat
21gr
Saturates
6gr
Carbs
23gr
Sugars
3gr
Fibre
2gr
Protein
25gr
Salt
2.1gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 2 medium eggs, plus 1 egg white
- 60ml semi-skimmed milk
- 50g plain flour
- 30g baby spinach
- 1 tbsp finely chopped fresh dill, plus extra to serve
- 1 tbsp olive oil
- 50g lighter crème fraîche
- 1 x 100g pack smoked salmon
- 1 tbsp Inspired to Cook pink pickled onions, drained
- 1 tbsp capers, drained
Step by step
- Preheat the oven to 240°C, fan 220°C, gas 9. Put a small cast-iron or heavy ovenproof frying pan in the oven to heat.
- Whiz the eggs, egg white, milk and flour together in a blender until frothy. Add the spinach and dill with a large pinch of salt and some black pepper and whiz again until thoroughly blended.
- Carefully remove the pan from the oven (remember the handle will be very hot so use oven gloves) and carefully add the oil, which will sizzle on contact. Swirl to coat and immediately pour in the batter, swirling the batter so it spreads to the edges of the pan. Return to the oven and bake for 10-12 minutes or until deep golden and puffed up.
- To serve, spoon the crème fraîche onto the pancake, then top with the salmon and scatter over the pickled onions, capers and extra dill. Season with cracked black pepper.
