My family loves these Dutch Baby Pancakes with Ham and Cheese. It’s a cross between an egg pancake and a Yorkshire pudding, loaded with delicious ham and melted cheese, served family style, straight from the oven, golden brown and puffy.
Dutch baby pancakes are such a fun breakfast or, in this delicious version, dinner. Our ham and cheese Dutch baby is so simple to make and tastes incredible apple dutch baby. We just skip the sugar and spices and replace them with spicy mustard and ground black pepper.
I love a piece with one of our favorites salad recipes. I really can’t wait for you to try this one. You can serve it family style. It’s fantastic.
Main ingredients:
- Egg. Dutch baby pancake batter doesn’t have yeast added, so it’s the eggs that make it harder to rise in the oven.
- Flour. I use all-purpose flour for this recipe, but your favorite 1:1 gluten-free flour mix should also work in this recipe.
- Milk. I use whole milk, but you can substitute low-fat milk or your favorite unsweetened plant-based milk.
- Dijon mustard. I like to season the dough with a bit of mustard, which works well with ham and cheese.Whole grain mustard is also a good option.
- Spices. You’ll need salt, pepper (I’m generous) and a pinch of nutmeg.
- Ham and cheese. Use whatever you like. I keep things classic with sliced ham and gruyere. Consider sharp cheddar, Swiss, or Parmigiano-Reggiano.
- Butter. We will be making our dutch baby in a cast iron (or oven safe) pan. So before you add the batter, you will need to melt some butter in the pan. This adds flavor and prevents the pancake from sticking to the pan butter, but unsalted is fine.
How to make Ham and Cheese Dutch Baby
The trick to making the best Dutch baby pancakes is to preheat the pan before you add the batter in. This means that the moment the Dutch baby batter hits the pan, it starts to puff up and creep up the sides.
So when the pan is hot, we put the batter and the ham and cheese in the middle of the pancake, then slide it into the oven.
After about 20 minutes, the pancake will puff up and turn golden brown. We always seem to eat the Dutch baby in a pan, but it would be great served with a tossed salad on the side.A few favorites include ours fennel and arugula salad, Caesar saladand some fresh greens with us balsamic vinaigrette or honey mustard sauce.
Ham and Cheese Dutch Baby
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PREP
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Cook
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TOTALLY
This extra-large Dutch pancake has tall, puffy sides and a ham and cheese center. The batter is seasoned with salt, pepper, Dijon mustard and a pinch of nutmeg. I like to serve it alongside a green salad tossed with a simple, tangy vinaigrette in
Since ovens can vary slightly in temperature, it’s a good idea to check after 15 minutes of baking. If the sides are puffy and starting to brown, you can turn down the oven temperature a few minutes earlier than listed below. so that the edges of the sides are dark brown but not burnt.
3 to 4 pcs
You will need it
3 large eggs
1/2 cup (65 g) all-purpose flour
1/2 cup (120 ml) milk
2 teaspoons of Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Freshly ground nutmeg
2 oz (56 g) ham, thinly sliced
2 oz (56 g) Gruyère or Emmental cheese, coarsely grated
3 tablespoons of butter
For serving, fresh herbs or thinly sliced onions
Directions:
1:Place an oven rack in the bottom third of the oven and make sure there is enough space above it for the pancake to rise above the pan 425°F (218°C).
2:Whisk the eggs, flour, milk, mustard, salt, pepper and nutmeg until well combined. You can also use a blender.
3:Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it’s bubbling, pour in the batter.Pour the bacon and cheese into the center of the pan, leaving about 1 inch of the batter uncovered to allow the batter to puff up the sides of the pan as it bakes.
4:Slide into oven and bake until puffed and golden, 16 to 20 minutes.
5:00Lower the oven temperature to 300°F (148°C) and cook for another 5 minutes to set completely.
6:00Serve family style with fresh herbs or sliced onions.
Nutrition per serving
Serving size
A quarter of a pancake
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Calories
284:
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Total fat
19 g
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Saturated fats
10 g
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Cholesterol
188 mg
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Sodium
512 mg
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Carbohydrate
14 g
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Dietary fiber
1g:
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Total sugars
2 g
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Proteins
14 g
