Edit ModuleShow Tags

Ham and Swiss Dutch Pancake Recipe


Photography Terry Brennan, Food Styling Lara Miklasevics

Those pancakes we usually think about for lazy breakfasts are also ideal for lunch, a light dinner, or a weekend get-together, such as Mother’s Day—especially when they’re topped with savory ham and melty Swiss cheese.

Dutch pancakes are not your typical pancake; they bake in the oven rather than on a griddle and puff up to form a bowl shape. It’s the perfect container for holding a ham and melted cheese filling, notes cookbook author Elinor Klivans, who contributed this recipe to Real Food. A green salad with pears and toasted walnuts tossed with a mustard vinaigrette complements these nicely.

This puffy pancake also adapts to suit many options. For variations, flavorings such as 1 or 2 teaspoons of grated citrus zest, cinnamon, or savory spices such as chili powder can be mixed into the batter. Other filling ideas include sausage and cooked apple slices, bacon and roasted tomatoes, a warm fruit compote, or just warm syrup (maple, blueberry, or strawberry) and a nugget of soft butter that melts on the hot pancake.

Happy Mother’s Day every day!

Ham and Swiss Dutch Pancake

Makes 4 Servings

1 c. all-purpose flour
12 tsp. salt
1 c. milk
4 large eggs
112 tsp. Dijon mustard, plus more for serving
6 oz. Swiss cheese, grated
4 oz. baked ham, cut into small pieces
1 tbsp. unsalted butter
1 tbsp. canola or corn oil

Preheat oven to 400°F. Have ready a 10-inch round baking dish or baking pan with 134-inch-tall sides.

Sift flour and salt into a medium bowl. Set aside. In a large bowl, whisk together milk, eggs, and mustard. Whisk in flour and salt just until blended. There will be some small lumps. Stir in half of cheese and half of ham. Refrigerate 15 minutes.

Put butter and oil in baking dish and place in oven 5 minutes to heat pan and melt butter. Remove from oven and tilt to coat pan. Remove batter from refrigerator and gently stir once or twice to distribute ham and cheese. Pour batter into hot pan and bake 25 minutes. Carefully remove pan from oven and gently sprinkle remaining ham and cheese over puffy pancake. Continue baking at least 5 minutes, until cheese melts and edges of pancake are browned.

Remove from oven, cut into 4 wedges, and serve hot with additional mustard.

Nutrition info Ham & Swiss Dutch Pancakes (Per Serving): Calories 491 (245 From Fat); Fat 28g (Sat. 13g); Chol 255mg; Sodium 940mg; Carb 30g; Fiber 1g; Protein 30g

Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

Lawless Distilling Bartender Named "Most Imaginative"

Minneapolis bartender Brandon Sass won the 12th Annual Most Imaginative Bartender regional competition

Toast the Royal Wedding with British-Gin Cocktails

As Britain’s Prince Harry and U.S.-actress Megan Markle tie the knot, raise a glass to the happy couple—and those close to you—with wedding-themed tipples

Bottoms-Up Cinnamon Caramel Pinwheels Recipe

With this fast version of a sticky bun, baking at home can be no muss, no fuss—and delicious

Leslie Bock's Newest Bar Wants to Save the Future

"We're attempting to show humans as messy and complicated."

Rosé All Day: The Best Tastings (Some Free)

More than 100 different rosé wines available to try—many for free

Wine Clubs: The Perfect Mother's Day Gift

Sip Better figures out your taste for wine and goes deep

Gavin Kaysen Takes Midwest Gold

A quick note on our 2018 James Beard Best Chef: Midwest

Sue Z.'s Charitable Check-In: May

This month, Sue Z. recommends supporting local student chefs with a dinner at Saint Dinette

Greek Yogurt Marinated Chicken Kebabs Recipe

Get fired up for grilling season with tender, flavorful chicken kebabs by meat guru Bruce Aidells and a marinade that also works well with other proteins
Edit ModuleShow Tags
Edit ModuleShow Tags