Ham & cheese Dutch baby pancake

Ham & cheese Dutch baby pancake

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(3 ratings)

Prep: 15 mins Cook: 35 mins


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 and extra info

Nutrition: per serving

  • kcal683
  • fat39g
  • saturates20g
  • carbs45g
  • sugars6g
  • fibre3g
  • protein37g
  • salt3.3g
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  • 3 large eggs
  • 125ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 100g plain flour
  • 2 tbsp melted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp Dijon mustard, plus 2 tsp
  • 100g Tenderstem broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 70g gruyère or Comté, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…

  • 50g wafer-thin ham, torn into pieces
  • 100ml crème fraîche, to serve


  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.

  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.

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