My household loves this ham and cheese Dutch child pancake! It’s a cross between an eggy pancake and Yorkshire pudding, loaded with scrumptious ham and melty cheese. We serve it family-style, straight from the oven, golden brown and puffy.
Dutch child pancakes are such a enjoyable breakfast or, within the case of this savory model, dinner! Our ham and cheese Dutch child is tremendous easy to make and tastes unbelievable. The batter is similar to our apple Dutch child. We merely omit the sugar and spices and exchange them with tangy mustard and floor black pepper.
I like a slice with considered one of our favourite salad recipes. I actually can not wait so that you can do this one. My household loves it! You possibly can serve it family-style, slice, and serve it nearly like a pizza. It’s unbelievable.
Key Substances
- Eggs: There aren’t any leaveners added to a Dutch child pancake batter, so it’s the eggs that do the heavy lifting with regards to puffing up within the oven.
- Flour: I exploit all-purpose flour for this recipe, however your favourite 1:1 gluten-free flour mix must also work on this recipe.
- Milk: I exploit entire milk, however you’ll be able to substitute reduced-fat milk or your favourite unsweetened plant-based milk.
- Dijon Mustard: I like spicing the batter with a little bit of mustard, which works properly with the ham and cheese. Entire-grain mustard is a pleasant possibility, too.
- Spices: You’ll want salt, pepper (I’m beneficiant), and a pinch of nutmeg.
- Ham and Cheese: Use what you’re keen on. I maintain issues traditional with sliced ham and Gruyere cheese. Different cheeses work splendidly, too. Think about sharp cheddar, fontina, Swiss, or Parmigiano-Reggiano.
- Butter: We are going to cook dinner our Dutch child in a forged iron (or oven-safe) skillet. So, earlier than including the batter, it’s good to soften some butter within the skillet. This provides taste and shade and prevents the pancake from sticking to the skillet. I exploit salted butter, however unsalted is okay.
How one can Make a Ham and Cheese Dutch Child
The trick to creating the most effective Dutch child pancake is to warmth the pan earlier than including the batter. This implies the second the Dutch child batter hits the pan, it begins to puff and creep up the perimeters.
So, when the pan is scorching, we pour within the batter and pile ham and cheese into the center of the pancake. Then, we slide it into the oven.
After about 20 minutes, the pancake is puffed and golden brown. We at all times appear to seek out ourselves consuming the Dutch child out of the pan, however this is able to be glorious served with a tangy salad on the aspect. Just a few favorites embody our fennel and arugula salad, Caesar salad, and a few contemporary greens with our balsamic French dressing or honey mustard dressing.
Ham and Cheese Dutch Child
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PREP
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TOTAL
This extra-large Dutch child pancake has tall, puffy sides and a ham and cheese middle. The batter is savory and seasoned with salt, pepper, Dijon mustard, and a pinch of nutmeg. I like serving it alongside a inexperienced salad tossed in a easy, tangy French dressing.
Since ovens can fluctuate barely in temperature, checking after quarter-hour of baking is a good suggestion. If the perimeters are puffed and starting to show brown, you would possibly need to scale back the oven temperature a couple of minutes sooner than acknowledged under. We search for the information of the perimeters to be darkish brown however not burned.
3 to 4 Servings
You Will Want
3 massive eggs
1/2 cup (65g) all-purpose flour
1/2 cup (120ml) milk
2 teaspoons Dijon mustard
1/4 teaspoon high-quality sea salt
1/4 teaspoon contemporary floor black pepper
Pinch contemporary floor nutmeg
2 ounces (56g) ham, thinly sliced
2 ounces (56g) Gruyère or Emmental cheese, coarsely grated
3 tablespoons butter
Contemporary herbs or thinly sliced scallions for serving
Instructions
1Place an oven rack within the decrease third of the oven and ensure there’s sufficient room above it for the pancake to rise above the skillet. Preheat the oven to 425°F (218°C).
2Whisk the eggs, flour, milk, mustard, salt, pepper, and the nutmeg till effectively blended. It’s also possible to use a blender.
3Soften 3 tablespoons of butter in a 10-inch heavy skillet over medium warmth. Swirl the melted butter across the pan. When it’s effervescent, pour within the batter. Pile the ham and cheese into the center of the skillet, leaving about 1 inch of batter uncovered across the edges in order that the batter puffs up the perimeters of the pan whereas baking.
4Slide into the oven and bake till puffed and golden, 16 to twenty minutes.
5Flip the oven temperature all the way down to 300°F (148°C) and cook dinner for an extra 5 minutes to totally set.
6Serve family-style topped with contemporary herbs or sliced scallions.
Diet Per Serving
Serving Measurement
Quarter of pancake
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Energy
284
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Whole Fats
19g
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Saturated Fats
10g
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Ldl cholesterol
188mg
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Sodium
512mg
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Carbohydrate
14g
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Dietary Fiber
1g
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Whole Sugars
2g
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Protein
14g
