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Ham & cheese Dutch baby pancake

Ham & cheese Dutch baby pancake

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A star rating of 4.5 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

Nutrition: per serving
NutrientUnit
kcal683
fat39g
saturates20g
carbs45g
sugars6g
fibre3g
protein37g
salt3.3g
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Ingredients

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.

Goes well with

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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