A savory skillet pancake made with dill and spring onions that is perfect for a quick springtime dinner.
Place a 9-10 inch cast iron skillet on the middle rack of your oven and preheat oven to 425º. Allow the oven and skillet to come up to temperature together.
Meanwhile, briefly heat the milk in your microwave for 20 seconds to warm slightly (should be room temperature to lukewarm). Pour the warmed milk into a large bowl and add the eggs, flour, garlic, and salt. Vigorously whisk or use an immersion blender for 30-60 seconds to combine and turn the batter very light and frothy. Then add the chopped dill and gently stir until evenly distributed. Set batter aside.
Pull the hot skillet from the oven and add the butter. Return the skillet to the oven for the butter to melt (about 30 seconds, watch closely).
Once the butter has fully melted, pull the skillet from the oven again and gently swirl the melted butter across the bottom of the pan. Give the batter one last vigorous whisk so that it returns to a light and frothy state and immediately pour it into the skillet. Sprinkle the shaved onion over top and quickly return the skillet to the middle rack of the oven. Reduce oven heat to 400° and let bake undisturbed for 15-18 minutes or until the pancake has turned golden and puffy. Then turn off the oven completely and keep the pancake in the oven for 5 additional minutes.
Pull the finished Dutch Baby from the oven and cut it into even slices. Serve warm with tzatziki and thinly sliced smoked salmon on top or on the side.
TIP A: There are some great prepared tzatziki spreads on the market today, so I often go the store-bought route. Two of my favorite brands are Cedar’s or Cava. If you prefer to make your own, then it's about as easy to whip-up as a simple homemade vinaigrette. I recommend using whole-milk or full-fat Greek yogurt (1 5-7 oz. container) and about 1/3 cup grated and pressed cucumber (pressed between several sheets of paper towel to rid of excess water). Stir these ingredients together with a grated garlic clove (or 1/2 teaspoon granulated garlic), juice of 1/2 lemon, salt, pepper, and palm-full of chopped fresh dill.