Ham and Cheese Dutch Baby
- PREP 10min
- COOK 25min
- TOTAL 35min
This extra-large Dutch baby pancake has tall, puffy sides and a ham and cheese center. The batter is savory and seasoned with salt, pepper, Dijon mustard, and a pinch of nutmeg. I love serving it alongside a green salad tossed in a simple, tangy vinaigrette.
Since ovens can vary slightly in temperature, checking after 15 minutes of baking is a good idea. If the sides are puffed and beginning to turn brown, you might want to reduce the oven temperature a few minutes earlier than stated below. We look for the tips of the sides to be dark brown but not burned.
You Will Need
3 large eggs
1/2 cup (65g) all-purpose flour
1/2 cup (120ml) milk
2 teaspoons Dijon mustard
1/4 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Pinch fresh ground nutmeg
2 ounces (56g) ham, thinly sliced
2 ounces (56g) Gruyère or Emmental cheese, coarsely grated
3 tablespoons butter
Fresh herbs or thinly sliced scallions for serving
Directions
Position an oven rack in the lower third of the oven and make sure there is enough room above it for the pancake to rise above the skillet. Preheat the oven to 425°F (218°C).
Whisk the eggs, flour, milk, mustard, salt, pepper, and the nutmeg until well blended. You can also use a blender.
Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Pile the ham and cheese into the middle of the skillet, leaving about 1 inch of batter uncovered around the edges so that the batter puffs up the sides of the pan while baking.
Slide into the oven and bake until puffed and golden, 16 to 20 minutes.
Turn the oven temperature down to 300°F (148°C) and cook for an additional 5 minutes to fully set.
Serve family-style topped with fresh herbs or sliced scallions.
Adam and Joanne's Tips
- The base recipe has been inspired and adapted from Florence Fabricant’s recipe
- The nutrition facts provided below are estimates.