Go Back

Ham and Cheese Dutch Baby Pancake

Deborah
Dijon mustard in the batter gives it a lovely flavour to go along with the savoury topping.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Lunch, Main
Cuisine American
Servings 2 people

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.
 
You might also like to try:
Keyword blue cheese, comte, dutch baby pancake, evening meal, gruyere, ham, roast dinner, Sunday lunch, tenderstem broccoli, yorkshire pudding