Popover Pancake With Smoked Salmon And Dill Butter
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Cooking liv, Import | 1 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 3/4 | c | Milk |
| 3/4 | c | Unbleached all purpose flour |
| 1 | T | Snipped fresh dill |
| 1/2 | t | Salt |
| Freshly ground black pepper | ||
| 2 | T | Unsalted butter |
| 2 | T | Unsalted butter, melted |
| 3 | Smoked salmon, up to 4 | |
| 1/4 | c | Fresh dill sprigs |
| 2 | T | Minced sweet onion |
INSTRUCTIONS
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 Notes: Recipe courtesy of Marie Simmons, "Pancakes A to Z" Recipe by: Cooking Live Show #CL9061 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@comteck.com> on Mar 7, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1096
Calories From Fat: 579
Total Fat: 65.6g
Cholesterol: 694.8mg
Sodium: 1502.3mg
Potassium: 1100.9mg
Carbohydrates: 90.6g
Fiber: 4.8g
Sugar: 10.1g
Protein: 38.2g