Ham and Cheese Dutch Baby

What is a Dutch baby?

A Dutch baby, also known as a Dutch pancake or a German pancake, is more savory than a traditional American pancake. It’s batter is made with more eggs and less flour, giving it a more egg-y, savory taste. It’s not as fluffy as an American pancake. The center has the consistency of a crepe, but my favorite part is the edges that puff up and create a light, airy, crispy crust.

If you’ve ever had a popover, also known as yorkshire pudding, than you know exactly what a Dutch baby tastes like. The batter is identical, the only difference is how and when they are served. A Dutch baby is typically made for breakfast, most often served with powdered sugar and maple syrup, while popovers will often accompany a dinner.

I’ve never been one to eat pancakes for breakfast unless it’s served with other foods like eggs or bacon. It’s just too sweet by itself. With the Dutch baby’s already savory-like qualities, I saw an opportunity to make this into a savory, high-protein breakfast. And that’s how the ham and cheese Dutch baby was born. A light, airy pancake topped with melty sharp cheddar, thin-sliced ham (or prosciutto), fried eggs, and garnished with green onion. I highly recommend using over-easy or over-medium eggs here. The runny yolk acts as a great sauce. 

Making this ham and cheese dutch baby is so simple

You’ll start by making a very simple batter of eggs, flour, milk, and a bit of maple syrup and salt. You’ll add your batter to a pre-heated pan with butter and bake for about 15 minutes. Then just top with shredded sharp cheddar and slices of ham. Pop that back in the oven for 5 minutes. In the meantime, you can fry up your eggs on the stove top. Top the Dutch baby with your eggs and green onion and dish up!

Kitchen essentials

• A 10″ oven-safe skillet. I used my Made In skillet that I love.
• A mixing bowl
• A whisk
• Measuring cups/measuring spoons

Substitutions

• Cheddar cheese: use any cheese that you prefer that is also shreddable and melts well. Mozzarella and parmesan are also good options.
• Ham: I actually prefer to use prosciutto for this recipe because it gets nice and crispy in the oven!
• AP flour: I have not tested this recipe with any flour other than all-purpose flour, so I can’t attest to how it would work.

Ham and Cheese Dutch Baby

Recipe by Slow Down Company Course: BreakfastDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

Ingredients

• 3 3 eggs

• 0.5 cup 0.5 all-purpose flour

• 0.5 cup 0.5 milk

• 1 tbsp 1 pure maple syrup

• 0.25 tsp 0.25 salt

• 3 tbsp 3 butter

• 1 cup 1 shredded sharp cheddar cheese

• 3 oz 3 thin sliced ham or prosciutto

• 4 4 eggs (for frying)

• 3 3 stalks of green onion, finely chopped

Directions

• Preheat the oven to 425 F. Place a 10″ oven-safe skillet into the oven as it preheats.
• Make the batter. In a mixing bowl, use a whisk to combine the eggs, flour, milk, maple syrup and salt. Don’t overmix or you risk getting a good rise.
• Remove the skillet from the oven (don’t forget it’s hot!) and add the 3 tbsp of butter. Place the skillet back into the oven for just a couple minutes to melt the butter. Watch closely to prevent the butter from burning.
• Carefully remove the skillet from the oven again and pour in the batter. Bake for 15 minutes on the middle rack. *The Dutch baby is going to rise significantly so make sure there isn’t another rack too close to the top.
• Once the Dutch baby has about 5 minutes left, bring a separate skillet to medium heat on the stovetop for your eggs.
• Once the Dutch baby is done, remove it from the oven. Evenly spread the cheese in the center and arrange bunched up slices of ham throughout (see photo). Pop back in the oven for another 5 minutes.
• In the meantime, fry up your eggs. I recommend over-easy or over-medium eggs so the yolk can act as a delicious sauce.
• Top your Dutch baby with the eggs and garnish with green onion. Slice it up, drizzle with a bit of maple syrup if desired, and enjoy!

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