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Ham & cheese Dutch baby pancake New-recipe-icon

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

  • Prep: 15 mins
    Cook: 35 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 683
  • Carbohydrates 45
  • Saturated Fat 20
  • Sugar 6
  • Protein 37
  • Fat 39
  • Fibre 3
  • Salt 3.3

Nutrition per serving

  • Calories 683
  • Carbohydrates 45
  • Saturated Fat 20
  • Sugar 6
  • Protein 37
  • Fat 39
  • Fibre 3
  • Salt 3.3

Ingredients

  • 3 large eggs
  • 125ml full-fat milk
  • 100g plain flour
  • 2 tbsp melted butter
  • 1 tbsp Dijon mustard, plus 2 tsp
  • 100g Tenderstem broccoli
  • 70g Gruyère or Comté, grated
  • 50g wafer-thin ham, torn into pieces
  • 100ml crème fraîche, to serve

Method

  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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