1. Preheat oven to 200 °C (400 °F). Place rack in centre position of the oven.

2. Using an electric mixer, beat eggs, flour and milk until smooth.

3. Place butter in a cast iron skillet and heat in the oven for 2–3 minutes or until butter is melted (see NOTES).

4. Without removing skillet from the oven, pour pancake batter over sizzling butter. Do not mix. Bake in the oven for 30 minutes or until pancake is golden brown and has puffed up nicely.

5. Meanwhile, zest lemon with a fine grater. Finely chop dill and chives.

6. Crumble salmon and goat cheese directly over the pancake. Top with dill, chives, lemon zest and crushed pepper. Serve immediately.

This recipe is best prepared at the last minute.

NOTES
When you melt the butter in the skillet, keep an eye on it to keep it from browning. If it browns, clean the skillet and repeat step 3 with the same amount of butter as before.

The pancake batter will begin evaporating on contact with the hot skillet and sizzling butter. This fluffs up the pancake, which is what makes it so spectacular!

This recipe is courtesy of Geneviève O’Gleman, nutritionist and host of Savourer on ICI Radio-Canada Télé.