I’ve been wanting to make a savory dutch baby/puff- pancake (or whatever you want to call it!) for a while now and settled on this recipe. And lucked out because the first attempt was amazing! It turned out perfectly cooked, puffy, tender, and so flavorful. I only made one (alongside a blueberry version which I’ll share soon) and we were fighting over it! I stuck with a simple ham and cheese combo but you can try adding veggies- sautéed mushrooms and/or spinach and bell pepper would be great options. Bacon could replace the ham. Feel free to switch up the cheese- just use something strong so the flavor isn’t lost.
Ham and Cheese Oven-Puffed Pancake
INGREDIENTS
3 large eggs
1 tsp. Dijon mustard
heaping 1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 cup all-purpose flour
1 1/4 cups whole milk
2/3 cup grated Sharp cheddar cheese (or Gruyere)
1 Tbsp. finely chopped fresh chives
3 Tbsp. unsalted butter
4 oz. thinly sliced ham or Canadian bacon, finely diced
DIRECTIONS
- Preheat the oven to 425°F and set an oven rack in the middle position.
- In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
- Melt the butter in a 10/12-inch cast iron or nonstick ovenproof pan over medium heat (or in the preheating oven). Remove from the heat (or from the oven- careful it will be hot!) and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes (I used a 12 inch cast iron pan and mine only took 15 minutes). It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
- The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
Makes 1 large puff pancake, 10-12 inches round.
Adapted from Once Upon a Chef
FABULOUS Recipe. I’ve shared it on the FB Page Cooking and Coping: Gathering Around the Virtual Table. I see you “adapted” it. So I did, too. You mentioned it would deflate so I beat the egg whites and folded them in just before pouring into the skillet. What we had leftover still has a full rise. My husband isn’t fan of chives so I used Herbs Provence. It’s really a wonderful recipe. Thanks for sharing.
So glad you loved it and thank you for sharing your results!
This looks amazing can’t wait to try it. 🙂
You have some wonderful recipes but there is a not a print button on your website. I will be unsubscribing because it is too cumbersome to try and print out. This would have easily fit on one page. Just some advice from a cook.
There is a print button below each recipe! At the end of the row where it says labeled, comments, and share, then there is a printer icon you can click on. I’ll try and make it more obvious!
Also, once you click the print icon, it allows you to delete the blog title or photos or any parts you don’t want to print by clicking on them! This makes it easier to fit the recipe into one page to print.