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Chive Dutch Baby Pancake with Smoked Salmon and Crème Fraîche

Chive Dutch Baby Pancake with Smoked Salmon and Crème Fraîche

By OcadoLifePublished on 30 January 2026“Dutch babies – aka lazy person’s pancakes – are so simple to make,” says food writer and supper club host Alexina Anatole, who created this Chive Dutch Baby Pancake with Smoked Salmon and Crème Fraîche. “You just whip up the batter, leave it to rest, pour it into a screaming-hot pan, then let the oven do the work. The result is a gloriously golden and puffy half-pancake, half-Yorkshire pud delight. This recipe is my go-to for a brunch that’s simple but a bit special. Smoked salmon and crème fraîche is a combo that never fails, and the capers and pickled onion add zip.” Allow an extra 15 mins for the batter to rest. For another delicious brunch idea, search for Alexina’s Apple and Vanilla Dutch Baby Pancake.
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Time and servings

25 minsTotal time
2Servings
10 minsPrep time
15 minsCooking time

Ingredients

  • 2 medium eggs
  • 70ml whole milk
  • 40g plain flour
  • 1 pinch ground nutmeg
  • 1 pinch fine sea salt
  • ½ lemon, finely zested, plus lemon wedges to serve
  • 1½ tbsp finely chopped chives, plus extra to serve (optional)
  • 20g unsalted butter
  • 100g smoked salmon
  • 2 dollops crème fraîche
  • 1 tsp baby capers
  • 1 tbsp pickled red onion

Method

  • Step 1

    In a blender, briefly blitz the eggs, milk, flour, nutmeg and salt until smooth. Stir through the zest and chives; set aside for 15 mins.

  • Step 2

    Meanwhile, preheat the oven to 220°C/200°C fan/gas 7 and place a 20 cm ovenproof frying pan or skillet in the oven to heat up at the same time – it needs to be piping hot.

  • Step 3

    Open the oven, add the butter to the frying pan and close the door. Leave it to melt for 1-2 mins until sizzling. Pull out the oven shelf, swirl the butter to coat the pan, then pour in the batter. Bake for 12-15 mins until puffed up majestically around the edges.

  • Step 4

    Remove the pan from the oven and transfer the pancake to a plate. Top with the smoked salmon, crème fraîche, capers, pickled red onion and more chives, if you like. Serve with lemon wedges for squeezing over.