Ingredients serve 4

1/2 small red onion thinly sliced

1 lemon halved

3/4 Diamond Crystal or 1 tsp Morton kosher salt plus more 4 large eggs , room temperature

2 garlic cloves , finely grated

1 packet cup baby spinach

2/3 cup whole milk , room temperature

1 cup tender herb leaves such as( dill, cilantro basil and or parsley), plus more for serving

2 tablespoon cornstarch

freshly ground black pepper

2 tablespoon butter , cut into pieces

4 oz smoked salamon

Method

1.Place a rack in the middle of oven and place a medium ovenproof skillet , preferibly cast iron , on rack . preheat oven to 425/c . place onion in a small bowl squeeze in juice of 1/2 lemon and add a big punch of salt . set aside. Slice remaining 1/2 lemon into wedges and set aside for serving .

2. Blend eggs and egg whites in a blender on high speed until very frothy about 1 minute. Add garlic , cornstarch and 3/4 teasepoon diamond cystal or 1/2 teasepoon , kosher salt and season with lots of pepper . blend to combine .

3. Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom . Immediately pour batter into pan . and bake pancakeuntil puffed and brown around the edges 20-25 minutes.

(It will start to deflate as soon as it comes out of the oven but don’t worry that’s normal. )

Top Dutch baby with smoked salamon , onion and more herbs ; season with pepper . serve with reserved lemon wedges for squeezing over.

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