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
1⁄2 tsp. salt
1 c. milk
4 large eggs
11⁄2 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 13⁄4-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