Ham Cheese Dutch Baby Pancake Recipes

DUTCH BABY WITH HAM AND CHIVES

Dutch Baby with Ham and Chives image

This Seussian spin on Green Eggs and Ham blends fresh chives into an eggy Dutch baby batter before pouring it into a hot skillet to bake. After it puffs itself up into an impressive soufflé-like shape, top it with thin slices of good ham and a shmear of assertive Dijon mustard before serving.

Provided by Greg Lofts

Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1/2 cup unbleached all-purpose flour
1/2 teaspoon kosher salt
3 large eggs, room temperature
3 tablespoons chopped fresh chives
3/4 cup whole milk, room temperature
3 tablespoons unsalted butter, room temperature
Thinly sliced deli ham, such as Black Forest, for serving
Dijon mustard and freshly ground black pepper, for serving

Steps:

Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack. In a bowl, whisk together flour, sugar, and salt.
Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, chives, and milk. Purée until smooth, about 30 seconds (the batter will be thin). Add butter to skillet in oven. When it melts and sizzles, pull out the rack and quickly pour batter into center of skillet.
Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately with ham, mustard and pepper.

HAM & CHEESE DUTCH BABY PANCAKE

Ham & cheese Dutch baby pancake image

Revamp the Yorkshire pudding and create a savoury Dutch baby pancake, filled with ham, cheese and broccoli. Serve with our mustardy sauce dolloped on top

Provided by Jennifer Joyce

Categories Dinner, Main course

Time 50m

Number Of Ingredients 9

Ingredients

3 large eggs
125ml full-fat milk
100g plain flour
2 tbsp melted butter
1 tbsp Dijon mustard , plus 2 tsp
100g Tenderstem broccoli
70g gruyère or Comté, grated
50g wafer-thin ham , torn into pieces
100ml crème fraîche , to serve

Steps:

Heat oven to 240C/220C fan/gas 9. Put a large, ovenproof frying pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.
Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake.

Nutrition Facts : Calories 683 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 37 grams protein, Sodium 3.3 milligram of sodium

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