Name: Ham & cheese Dutch baby pancake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 2
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

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Ham & cheese Dutch baby pancake

Ham & cheese Dutch baby pancake

Jennifer Joyce

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.5 out of 5.4 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal683
fat39g
saturates20g
carbs45g
sugars6g
fibre3g
protein37g
salt3.3g

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, March 2017

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A star rating of 4.5 out of 5.4 ratings

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