Ham and Cheese Dutch Baby Pancake

by Cherrypick
Star 4.0
    15m prep time
    50m total time
    Easy level
    9 ingredients

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 1 x Sainsbury's French Comté, Taste the Difference 180g
  • 100g Tenderstem Broccoli 1 x Sainsbury's Tenderstem Broccoli 330g
  • 2tbsp Melted Butter 1 x Sainsbury's British Butter, Salted 250g
  • 1tbsp Dijon Mustard, plus a little extra to serve 1 x Sainsbury's Dijon Mustard 185g
  • 100g Plain Flour 1 x Sainsbury's Plain Flour 500g
  • 3 large Eggs 1 x Sainsbury's British Free Range Eggs Large x6
  • 125ml Full Fat Milk 1 x Sainsbury's British Whole Milk 568ml (1 pint)
  • 50g Wafer Thin Ham, torn into pieces 1 x Sainsbury's British Wafer Thin Cooked Ham Slices 150g
  • 100ml Crème Fraîche, to serve 1 x Sainsbury's British Crème Fraîche 300ml
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