#savorypancake

A tasty and rich breakfast treat is this Everything Bagel Dutch Baby with Lox. It has a fluffy Dutch baby pancake with everything bagel seasoning on top, along with smoked salmon lox and dill cream cheese. Great for brunch or a special event!

Ingredients: 1 cup all-purpose flour. 1 cup whole milk. 4 large eggs. 1/4 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese. 2 tablespoons everything bagel seasoning. 4 tablespoons unsalted butter. 4 ounces smoked salmon lox. 2 tablespoons cream cheese. 2 tablespoons chopped fresh dill. Lemon wedges for serving.

Instructions: Preheat your oven to 425F 220C. In a blender, combine the flour, milk, eggs, salt, and black pepper. Blend until smooth. Place a 10-inch ovenproof skillet on the stovetop and melt 2 tablespoons of butter over medium-high heat. Pour the blended batter into the hot skillet and sprinkle the grated Parmesan cheese evenly over the top. Transfer the skillet to the preheated oven and bake for about 20 minutes or until the Dutch baby is puffed and golden brown. While the Dutch baby is baking, in a small bowl, mix the cream cheese with 1 tablespoon of chopped dill. Remove the Dutch baby from the oven and immediately sprinkle the everything bagel seasoning over the top. Tear the smoked salmon into pieces and arrange it on top of the Dutch baby. Drop small spoonfuls of the dill cream cheese mixture over the salmon. Return the skillet to the oven for another 2-3 minutes to warm the salmon and cream cheese. Remove from the oven, sprinkle with the remaining tablespoon of chopped dill, and serve with lemon wedges.

Prep Time: 15 minutes

Cook Time: 25 minutes

South Indian Rice and Lentils Savory Pancake, also known as 'Dosa,' is a popular breakfast item in South India. It's crispy on the outside and soft on the inside, made from fermented rice and lentil batter. This recipe is a delicious and filling way to start your day with a taste of South India.

Ingredients: 1 cup rice. 1/2 cup urad dal split black gram. 1/4 cup chana dal split chickpea lentils. 1/2 teaspoon fenugreek seeds. Salt to taste. Water as needed. 1/2 teaspoon cumin seeds. 2-3 green chilies, finely chopped. 1/4 cup finely chopped onions. 1/4 cup finely chopped fresh coriander leaves. 1/4 teaspoon asafoetida hing. Oil for cooking.

Instructions: Rinse the rice, urad dal, and chana dal together until the water runs clear. Soak them along with fenugreek seeds in enough water for 4-6 hours. Drain the soaked ingredients and grind them into a smooth batter by adding water as needed. The consistency should be like that of pancake batter. Add salt and mix well. Let it ferment overnight or for 8-10 hours. After fermentation, the batter will have risen and become slightly fluffy. Mix it well. Heat a non-stick pan or griddle tava over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the center of the hot pan and spread it in a circular motion to form a thin pancake crepe. Sprinkle some cumin seeds, chopped green chilies, chopped onions, fresh coriander leaves, and a pinch of asafoetida evenly over the pancake. Drizzle a little oil around the edges of the pancake and on top. Cook until the edges start to lift and the bottom turns golden brown. Flip the pancake and cook the other side until it's crisp and golden as well. Remove from the pan and serve hot with coconut chutney, tomato chutney, or sambar. Repeat the process with the remaining batter to make more crepes.

Prep Time: 480 minutes

Cook Time: 30 minutes

South Indian Rice and Lentils Savory Pancake, also known as 'Dosa,' is a popular breakfast item in South India. It's crispy on the outside and soft on the inside, made from fermented rice and lentil batter. This recipe is a delicious and filling way to start your day with a taste of South India.

Ingredients: 1 cup rice. 1/2 cup urad dal split black gram. 1/4 cup chana dal split chickpea lentils. 1/2 teaspoon fenugreek seeds. Salt to taste. Water as needed. 1/2 teaspoon cumin seeds. 2-3 green chilies, finely chopped. 1/4 cup finely chopped onions. 1/4 cup finely chopped fresh coriander leaves. 1/4 teaspoon asafoetida hing. Oil for cooking.

Instructions: Rinse the rice, urad dal, and chana dal together until the water runs clear. Soak them along with fenugreek seeds in enough water for 4-6 hours. Drain the soaked ingredients and grind them into a smooth batter by adding water as needed. The consistency should be like that of pancake batter. Add salt and mix well. Let it ferment overnight or for 8-10 hours. After fermentation, the batter will have risen and become slightly fluffy. Mix it well. Heat a non-stick pan or griddle tava over medium heat. Grease it lightly with oil. Pour a ladleful of the batter onto the center of the hot pan and spread it in a circular motion to form a thin pancake crepe. Sprinkle some cumin seeds, chopped green chilies, chopped onions, fresh coriander leaves, and a pinch of asafoetida evenly over the pancake. Drizzle a little oil around the edges of the pancake and on top. Cook until the edges start to lift and the bottom turns golden brown. Flip the pancake and cook the other side until it's crisp and golden as well. Remove from the pan and serve hot with coconut chutney, tomato chutney, or sambar. Repeat the process with the remaining batter to make more crepes.

Prep Time: 480 minutes

Cook Time: 30 minutes

Indulge in the delightful flavors of a savory Dutch Baby pancake loaded with fresh herbs and topped with the smoky richness of smoked salmon. This dish is perfect for brunch or a special breakfast.

Ingredients: 3 large eggs. 1/2 cup all-purpose flour. 1/2 cup whole milk. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup grated Parmesan cheese. 2 tablespoons fresh chives, chopped. 2 tablespoons fresh dill, chopped. 2 tablespoons unsalted butter. 4 ounces smoked salmon, thinly sliced. 1/4 cup sour cream. Lemon wedges for serving.

Instructions: Turn on your oven and heat it up to 425F 220C. Put eggs, flour, milk, salt, pepper, Parmesan cheese, chives, and dill in a blender. Use a blender to make the batter smooth. Set a 10-inch cast-iron or oven-safe skillet over medium-high heat. Put in the butter and let it melt. Swirl it around the pan to cover the bottom. Put the batter into the hot pan and then move it to an oven that has already been heated. Dutch babies should be baked for 15 to 20 minutes, or until they are golden brown and puffed up. Take it out of the oven and put smoked salmon slices on top. Serve right away with lemon wedges and dollops of sour cream for extra flavor.

Prep Time: 10 minutes

Cook Time: 20 minutes