Everything Bagel Dutch Baby Pancake

A golden, herb-studded Dutch baby accented with cheese and everything bagel seasoning reimagines the flavors of an everything bagel as an elevated brunch entrée, topped with smoked salmon, lemon-dill crème fraîche, cucumber ribbons, and capers.

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Ideal for: The Power Spin™

Ingredients

For the Dutch Baby:

4 large eggs, room temperature
¾ cup whole milk, room temperature
⅔ cup all purpose flour
½ tsp. kosher salt
¼ cup grated cheese of choice (I like asiago, parmesan, or cheddar)

3 tbsp. finely chopped herbs (I like chives and dill)
1 tbsp. everything bagel seasoning
½ tsp. black pepper
3 tbsp. butter

Toppings:

½ cup crème fraîche
8 oz. smoked salmon
1 Persian cucumber, sliced into thin ribbons

2 tbsp. capers
2 tbsp. fresh dill
juice ½ lemon

Directions

Place a cast iron skillet in the oven and preheat to 450°F.
Make the batter: crack eggs in The Power Spin™ blender and, using the manual setting, blend on speed 4 until frothy, about 1 minute. Remove the filler cap, reduce speed to 1 and pour the milk in the emulsion cup, which carefully streams in the liquid, until combined, about 1 minute. Turn the blender off and remove the lid.  Add the flour and salt, replace lid, and blend until just combined on speed 2, about 20 seconds. Set batter aside.
Make the savory topping: in a small bowl, mix together the grated cheese, finely chopped herbs, everything bagel seasoning, and black pepper.
Bake: once oven and skillet are heated, carefully remove skillet from oven. Add the butter, and once melted, pour in the batter directly from the blender. Sprinkle the savory topping all over the batter’s surface and bake for 18-20 minutes, or until pancake is puffed and golden brown. Avoid opening up the oven door while baking — this will deflate the pancake!
Prep the toppings: while the pancake is baking, mix together the crème fraîche with juice from ½ lemon and 1 tbsp. finely chopped dill. Set aside. Prepare the other toppings alongside the crème fraîche as well.
Top + serve: Immediately remove dutch baby from oven and top with the lemony crème fraîche, smoked salmon, cucumber ribbons, capers, and remaining dill. Serve while hot.