I originally made this ham and cheese dutch baby pancake recipe when it originally featured in the March 2017 edition of the BBC Good Food magazine. We both love yorkshire puddings, so we knew it was likely that we'd love this...and we did!
There's dijon mustard in the batter for the baby pancake which gives it a lovely flavour to go along with the perfect topping combination of ham and cheese, and tenderstem broccoli.
I made this ham and cheese dutch baby pancake again for an evening meal earlier this month and used our Ooni cast iron skillet pan to cook the pancake...wow did it rise!! We enjoyed it with some boiled baby potatoes and green beans on the side.
Tips
- The mustard crème fraiche is delicious – try it with chicken in a wrap or on a ham sandwich.
- The original recipe ingredients are full fat milk and crème fraiche, however, I used semi skimmed milk and 50% less fat crème fraiche – both worked really well.
- Serves 2 for an evening meal, but could serve 4 for lunch with some salad or extra vegetables on the side.
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Ingredients
- 3 large eggs
- 125ml semi skimmed milk (see Tips)
- 100g plain flour
- 2 tbsp melted butter
- 1 tbsp Dijon mustard, plus 2 tsp
- 100g tenderstem broccoli
- 70g gruyere or comte cheese, grated
- 50g ham slices, torn or cut into pieces
- 100ml 50% less fat crème fraiche (see Tips)
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Instructions
- Heat oven to 240C/220C fan/gas 9. Put a 24cm diameter ovenproof frying or sauté 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. We also had some boiled baby potatoes and green beans on the side.
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Ham and Cheese Dutch Baby Pancake
Ingredients
- 3 large eggs
- 125ml semi skimmed milk see Notes
- 100g plain flour
- 2 tbsp melted butter
- 1 tbsp Dijon mustard plus 2 tsp
- 100g tenderstem broccoli
- 70g gruyere or comte cheese grated
- 50g ham slices torn or cut into pieces
- 100ml 50% less fat crème fraiche see Notes
Instructions
- Heat oven to 240C/220C fan/gas 9. Put a 24cm diameter ovenproof frying or sauté 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. We also had some boiled baby potatoes and green beans on the side.
Notes
- The mustard crème fraiche is delicious – try it with chicken in a wrap or on a ham sandwich.
- The original recipe ingredients are full fat milk and crème fraiche, however, I used semi skimmed milk and 50% less fat crème fraiche – both worked really well.
- Serves 2 for an evening meal, but could serve 4 for lunch with some salad or extra vegetables on the side.
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