Savoury Dutch Baby with Smoked Salmon

Ingredients

• 2/3 cup Farm Boy™ All Purpose Flour (2.5 KG)
• 2/3 cup Farm Boy™ Organic 3.8% Whole Milk (946 ml)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 Farm Boy™ Large White Eggs (dozen)
• 1 Tbsp chives chopped
• 1 Tbsp parsley chopped
• 2 Tbsp dill chopped
• 1/4 Cup butter unsalted
• 1/4 cup Parmigiano Reggiano Cheese grated
• 1 cup baby arugula
• 1 pack (85g) Farm Boy™ Wild Smoked Sockeye Salmon (200 g) thawed
• 1/2 cup Farm Boy™ 18% M.F. Sour Cream (500 mL)
• lemon wedges for serving

Directions

1. Preheat oven to 425°F. Place a 9” or 10” cast iron or oven-safe skillet in the oven as it preheats.
2. In blender jar, combine Farm Boy™ All Purpose Flour, Farm Boy™ Organic Milk, salt, pepper and 4 Farm Boy™ Omega 3 Eggs. Blend until completely smooth. Stir in chives, parsley and 1 Tbsp dill.
3. In small bowl, combine ½ cup Farm Boy™ Sour Cream with remaining 1 Tbsp dill and mix to combine. Reserve.
4. Remove skillet from oven and place it on the stovetop. Add butter and swirl the pan to make sure it melts and coats the surface and sides of the pan.
5. Carefully pour the batter into skillet, and if necessary, tilt the pan so batter is distributed evenly. Sprinkle Parmigiano Reggiano cheese over the top.
6. Place skillet back in the oven and bake until pancake is puffed and golden brown along the edges, 16-20 minutes.
7. Serve immediately, topped with arugula, Farm Boy™ Wild Sockeye Smoked Salmon, Farm Boy™ Sour Cream mixed with dill and lemon wedges.