Savory Dutch Baby With Smoked Salmon, Sesame Tofu, Caramelized Onions & Spinach

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"Good morning and happy Misummer's Eve!! Decided to go savoury this time around. Dutch Baby pancake with onions, thyme, and spinach. Topped with caramelized onions and mushrooms, tomatoes, sesame tofu, roast eggplant, and smoked salmon. Really goes down well with goat cheese. "
-- @khabakom

Ingredients:

Pancake:

3 medium eggs

1 cup wheat flour

1⁄4 cup whole-wheat flour

1 cup milk

pinch of sea salt

1 tsp dried thyme

2 tbsp butter

1 small yellow onion (finely chopped)

1 cup fresh baby spinach

Topping:

2 medium onions (thick slices)

8-10 large brown mushrooms (thick slices)

4 tbsp butter

150g Tofu (sliced lengthwise)

200g Smoked salmon (thinly sliced)

1⁄2 small eggplant (sliced lengthwise)

3 tbsp soy sauce

1 tsp ground white pepper (black pepper works fine)

1 tbsp brown sugar

Cocktail tomatoes (or Roma tomatoes) - quartered

Instructions:

Preheat oven to 215 degrees C (~420 F)

In a small bowl or cup, combine soy sauce, white (or black) pepper, and brown sugar.

Stir vigorously until most of the sugar has dissolved (NB: it will not completely dissolve).

Line a small rectangular baking pan with baking parchment.

Thinly slice the eggplant (lengthwise); approximately 4 slices in total. Lay eggplant slices

on the lined baking pan. Using a pastry brush, brush the eggplants with generous

amounts of the soy sauce mixture. Make sure to brush both sides. Roast in oven ~ 10

min. Flip eggplants and brush with soy sauce mix. Return to oven and roast for an

additional 7-10 min (until golden). Once done, remove from the oven. Do not turn the

oven off after cooking the eggplant slices.

In a mixing bowl, combine flour, sea salt, and dried thyme. In a separate bowl, whisk

together the eggs and milk (appr. 30 seconds). Gradually pour milk & egg mixture into

the flour bowl, and mix until just combined.

In a large, heavy-base skillet, melt 2 tbsp butter over medium-high heat. Add finely

chopped onion and fry for 5-7 minutes, stirring continuously.

(Make sure your eggplant is now done cooking in the oven)

Turn off the heat (without removing the skillet pan) and pour pancake dough into the

pan, over the fried onion. Sprinkle spinach on top. Place skillet pan into the oven and

bake until golden brown (appr. 20 minutes).

Whilst the pancake is baking, melt 1 tbsp of butter in a separate pan (with a lid), and fry

the tofu until golden on all sides (appr. 5 min). Remove from pan once complete and set

aside, together with the eggplant.

Melt remaining butter in pan and add thick onion slices. I normally add fresh thyme as

well when caramelizing onions, but that's completely optional. Caramelize your onions

for about 10-12 minutes. Add sliced mushrooms, and cook for a further 8-10 minutes.

Once your pancake is baked, remove from oven and top as desired with all the topping

ingredients. . I garnished mine with fresh basil and coarse black pepper.

Enjoy!