Ham Cheese Dutch Baby Pancake Recipes

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

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

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 AND CHEESE SAVORY DUTCH BABY

Ham and Cheese Savory Dutch Baby image

This recipe came from The Cast Iron Skillet Cookbook by Sharon Kramis and Julie Kramis Hearne. It deals well with substitutions and tastes delicious. I used 2 percent milk, mozzerella cheese, and large eggs. It's a nice change from the sweet Dutch Babies, which are delicious as well.

Provided by Saras Kitsch

Categories Pork

Time 30m

Yield 6 slices, 2 serving(s)

Number Of Ingredients 6

Ingredients

3 tablespoons butter
4 extra-large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup grated swiss cheese or 1/2 cup gruyere cheese
1/2 cup chopped ham

Steps:

Preheat the oven to 425°F Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into a medium bowl and add the cheese and ham, folding them into the mixture. Pour into the skillet with the melted butter.
Placee the skillet in the oven and bake until the top puffs up and is lightly golden, 20 to 25 minutes.
Cut into six wedges and serve immediately.

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