Step 1

Put a rack in the middle of the oven and heat it to 220C (200C fan)/425F/gas Have a 25-30cm cast-iron or other heavy ovenproof pan to hand.

Step 2

Working with a blender, stand mixer or hand blender, blitz the eggs, milk, flour, salt and pepper until smooth, scraping down the bowl as needed.

Step 3

Drop in the herbs, seeds and spring onions, then pulse just to incorporate. If you prefer, mix the batter in a bowl with a whisk, taking care to beat out any clumps of flour.

Step 4

Cut the butter into a few chunks, toss them into the cast-iron pan and put it it on a medium-high heat. When the butter is melted and bubbling – it’s OK if it browns a bit, too – carefully tilt the pan to coat its base and sides.

Step 5

Pour the batter into the hot pan (it will sizzle), then slide the pan into the hot oven. Close the oven door and don’t open it for at least 15 minutes – the development of the dutch baby’s characteristic mountains and valleys depends on undisturbed heat.

Step 6

Bake for about 20 minutes, or until the pancake has puffed up above the rim of the pan, and is firm-ish to the touch, golden and gorgeous.

Step 7

While the pancake is baking, prepare your toppings of choice – you’ll be needing them as soon as the pancake is done. Arrange the lettuce and salmon on the hot pancake, then scatter over the onion, radish, tomato and capers. Drizzle with a bit of olive oil and creme fraiche, and finish with the herbs and lemon wedges. Serve immediately.

Step 8

You could also try …

Step 9

Omit the everything bagel mix in the pancake and channel a salade Niçoise for the topping – include tuna, tomatoes, black olives, cooked green beans, capers, onions, a little lettuce and a few anchovies; drizzle with creme fraiche.

Step 10

Omit the everything bagel mix and use chopped basil and/or rosemary in the pancake batter – top with torn pieces of mozzarella and slices of mortadella. Finish with dollops of pesto, a small handful of rocket and a drizzle of olive oil.