Ham & cheese Dutch baby pancake

Contains pork – recipe is for non-Muslims only

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

Nutrition per serving

kcal 683
fat 39g
saturates 20g
carbs 45g
sugars 6g
fibre 3g
protein 37g
salt 3.3g

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

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.
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.