Savory Dutch Baby with Spinach and Salmon

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"So simple and yet so versatile. It's no surprise that the humble Dutch Baby Pancake is a weekend staple in our household. You can top it with almost anything you like, and it'll still look awesome. What's your favorite dutch baby pancake recipe? Mine is this savory version topped with smoked salmon, fresh tomatoes, roast eggplant, and caramelized onions & mushrooms. Happy Sunday y'all!! ๐Ÿ™Œ๐Ÿฝ . #khabakoinsta"
-- @khabakom
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  • Recipe Card
Prep time 15mins
Cook time 45mins

Recipe Card

For the Pancake


  • 2 medium eggs
  • 1 cup whole wheat flour
  • 1 cup milk
  • a pinch of sea salt
  • 1 teaspoon dried thyme
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, finely chopped
  • 1 cup fresh baby spinach

For the Topping


  • 2 large yellow onions, sliced thickly
  • 8-10 large mushrooms, of choice, sliced thickly
  • 4 tablespoons unsalted butter
  • 5 1/2 ounces tofu, sliced lengthwise
  • 7 ounces smoked salmon, thinly sliced
  • 1 small eggplant, sliced lengthwise
  • 3 tablespoons soy sauce
  • 1 teaspoon ground white pepper, or ground black pepper
  • 1 tablespoon brown sugar
  • Cocktail tomatoes, or roma tomatoes, quartered


  • Step 1

    Preheat oven to 420ยบF.

  • Step 2

    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. Line a small rectangular baking pan with baking parchment.

  • Step 3

    Lay eggplant slices on the lined baking pan. Brush the eggplants with generous amounts of the soy sauce mixture with a pastry brush. Roast in oven for 10 minutes. Flip eggplants and brush other side with soy sauce mixture. Return to oven and roast for an additional 7-10 minutes (until golden). Once done, remove from the oven. Do not turn the oven off after cooking the eggplant slices.

  • Step 4

    Combine flour, sea salt, and dried thyme in a mixing bowl. In a separate bowl, whisk together the eggs and milk (about 30 seconds). Gradually pour milk and egg mixture into the flour bowl, and mix until just combined.

  • Step 5

    In a large, heavy-base skillet, melt 2 tablespoons 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).

  • Step 6

    Turn off the flame (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, about 20 minutes.

  • Step 7

    Whilst the pancake is baking, melt 1 tablespoon of butter in a separate pan (with a lid), and fry the tofu until golden on all sides, about 5 minutes. Remove from pan and set aside, together with the eggplant.

  • Step 8

    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.