Recipe: Dutch Baby Pancake

Serves 2.

Note: The rules of this pancake are simple: Move quickly and use room-temperature ingredients and a hot pan. From Ileana Morales Valentine.

• 3 eggs, at room temperature

• 1/2 c. milk or half-and-half, at room temperature

• 1/2 c. all-purpose flour

• 1/2 tsp. kosher salt

• 4 tbsp. butter, divided, at room temperature

Heat oven to 425 degrees. Place a large ovenproof skillet in the center rack of oven.

Mix eggs, milk, flour, salt and 2 tablespoons melted butter in a large bowl, and combine until batter is mostly smooth. Let the mixture rest while oven comes to temperature.

Use oven mitts to carefully remove hot skillet from oven. Place 2 tablespoons butter in the hot skillet, using a wooden spoon to quickly swirl it around. It will melt quickly and start to brown and become fragrant. Immediately add batter and return skillet to the oven. Bake until puffed up and golden brown at the edges, 15 to 20 minutes. Garnish with desired toppings and serve immediately. The pancake will begin to deflate as soon as it's out of the oven.

Nutrition information per serving:

Calories 460Fat32 gSodium770 mg

Protein15 gCholesterol340 mgDietary fiber1 g

Exchanges per serving: 1 starch, 1 carb, 2 medium-fat protein, 4 fat.

Serves 2.

Note: This is where the classic baked pancake meets a bagel sandwich. This savory take is unexpected, impressive and delicious. The spice blend and yogurt sauce will yield some leftovers, making another round a cinch. If you can't find dried garlic and onion flakes for the spice blend, use garlic powder and onion powder. The texture will be different, but you'll get the flavors you need. From Ileana Morales Valentine.

For the Everything Bagel spice blend:

• 2 tsp. poppy seeds

• 2 tsp. dried garlic flakes (see Note)

• 2 tsp. dried onion flakes (see Note)

• 1/2 tsp. coarse salt

For the herb-yogurt sauce:

• 2 tbsp. finely chopped fresh herbs, such as dill and parsley

• Pinch of salt

For the pancake:

• 3 eggs, at room temperature

• 1/2 c. milk or half-and-half, at room temperature

• 1/2 tsp. kosher salt

• 4 tbsp. butter, divided, at room temperature

For topping:

• 4 oz. smoked salmon

• ¼ red onion, thinly sliced

• Fresh dill, torn into small sprigs

Directions

To make the spice blend: Combine sesame seeds, poppy seeds, garlic, onion and salt in a jar or small bowl and mix to combine.

To make the herb-yogurt sauce: Use a spatula or spoon to combine yogurt, herbs and salt in a small bowl.

Heat oven to 425 degrees. Place a large ovenproof skillet in the center rack of oven.

Use oven mitts to carefully remove hot skillet from oven. Place 2 tablespoons butter in the hot skillet, using a wooden spoon to quickly swirl it around. It will melt quickly and start to brown and become fragrant. Immediately add batter and return skillet to the oven. Bake until puffed up and golden brown at the edges, 15 to 20 minutes.

Garnish with smoked salmon, sliced onion, capers and herb-yogurt sauce. Season generously with spice blend and small sprigs of fresh dill and serve immediately. The pancake will begin to deflate as soon as it's out of the oven.

Nutrition information per serving:

Calories600Fat37 gSodium1,590 mg

Carbohydrates36 gSaturated fat19 gTotal sugars9 g

Exchanges per serving: ½ milk, 2 starch, 3 medium-fat protein, 4 fat.

Serves 1.

Note: From Ileana Morales Valentine.

• 1 egg, at room temperature

• 1/4 c. milk, at room temperature

• 1/4 tsp. kosher salt

• 2 tbsp. butter, divided

Directions

Heat oven to 425 degrees. Place a 6-inch ovenproof (preferably cast iron) skillet in center rack of oven.

Mix eggs, milk, flour, salt and 1 tablespoon melted butter in a large bowl to combine until batter is mostly smooth. Let rest while oven comes to temperature.

Nutrition information per serving:

Calories420Fat29 gSodium740 mg

Carbohydrates27 gSaturated fat17 gTotal sugars4 g

Protein12 gCholesterol250 mgDietary fiber1 g