Ham and Cheese Dutch Baby Pancake
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
Method
Based on 2 servings, adjust as needed.
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.
- Ingredients
- Based on 2 servings
-
70g Gruyère Or Comte, grated 1x Sainsbury's France Made with Unpasteurised Milk Comté, Taste the Difference 180g -
100g Tenderstem Broccoli 1x Sainsbury's Tenderstem Broccoli 330g -
50g Wafer Thin Ham, torn into pieces 1x Sainsbury's British Wafer Thin Ham Slices 150g -
100ml Crème Fraîche, to serve 1x Sainsbury's British Crème Fraîche 300ml -
1tbsp Dijon Mustard, plus a little extra to serve 1x Sainsbury's Dijon Mustard 185g -
125ml Full Fat Milk 1x Sainsbury's British Whole Milk 568ml (1 pint) -
100g Plain Flour 1x Sainsbury's Plain Flour 500g -
2tbsp Melted Butter 1x Sainsbury's British Butter, Salted 250g -
3 large Eggs 1x Sainsbury's British Free Range Eggs Large x6