Savory Dutch Baby with Ham, Pecorino, and Fresh Herbs
This Savory Dutch Baby is baked until golden and puffed, then topped with crisped ham, shaved Pecorino Romano, fresh herbs, and a drizzle of hot honey.
Equipment
- 1 10-inch cast iron skillet (or other 10-inch non-stick, oven-safe skillet)
- blender or immersion blender can also use a whisk
Ingredients
- 4 large eggs, room temperature
- ¾ cup 2% or whole milk, room temperature
- ¾ cup all-purpose flour
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon Dijon mustard
- 2 tablespoon finely chopped mixed fresh herbs, divided such as chives, parsley, and thyme
- 2 tablespoon unsalted butter, for the pan
- 4-6 slices thinly sliced ham (I use deli ham)
- 8 thin slices of Pecorino Romano cheese, shaved off a block using a vegetable peeler
- hot honey for drizzling
- additional salt and pepper, to taste
Instructions
- Place a 10-inch cast iron skillet in the oven and preheat to 425°F. Adjust the oven racks if needed so the pancake has room to rise.
- While the oven heats, add the eggs, milk, flour, salt, pepper, Dijon, and herbs to a blender. Blend for about 20-30 seconds, or until completely smooth. Let the batter rest for 10-15 minutes while the oven finishes preheating.4 large eggs, room temperature, ¾ cup 2% or whole milk, room temperature, ¾ cup all-purpose flour, ¼ tsp kosher salt, ⅛ tsp freshly ground black pepper, ¼ tsp Dijon mustard, 1 tbsp finely chopped mixed fresh herbs, divided
- Meanwhile, heat a small skillet over medium heat. Cook the ham until lightly crisp around the edges, about 2–3 minutes, turning once. No oil or butter is needed, though you can lightly coat the pan with cooking spray if you prefer. Transfer the ham to a plate and set aside.4-6 slices thinly sliced ham
- Carefully remove the hot cast iron skillet from the oven (it will be piping hot). Add the butter and swirl until completely melted, foamy, and evenly distributed in the pan.2 tbsp unsalted butter, for the pan
- Immediately pour the batter into the hot skillet and return it to the oven.
- Bake for 16-18 minutes, or until the Dutch baby is deeply puffed, golden brown, and crisp around the edges. Avoid opening the oven door while it bakes, or else you risk it deflating. Keep the oven light on to watch it.
- Remove from the oven and immediately top with the crisped ham, shaved Pecorino Romano, and the remaining herbs. Finish with a generous drizzle of hot honey, adjust salt and pepper to taste as needed, and serve right away.8 thin slices of Pecorino Romano cheese, shaved off a block using a vegetable peeler, hot honey for drizzling, additional salt and pepper, to taste, 1 tbsp finely chopped mixed fresh herbs, divided
Notes
- Room temperature ingredients help the Dutch baby puff higher.
- If you don't have a blender, whisk everything in a bowl thoroughly.
- Preheat the skillet until it's very hot before adding the batter. This creates the signature tall, crisp edges.
- Blend until smooth. A lump-free batter rises more evenly.
- Every oven bakes differently. I've used convection and non-convection when testing. My convection setting puffed more evenly, which means my oven might have some hot spots. Every oven is different. It's perfectly fine if your Dutch pancake is uneven and lopsided; it's meant to be rustic.
- Serve immediately. The Dutch baby will naturally deflate as it cools, but that's exactly what creates the perfect center for the toppings.
Nutrition*
Serving: 1 (out of 4 appetizer servings) | Calories: 284kcal | Carbohydrates: 19g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 220mg | Sodium: 579mg | Potassium: 190mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 622IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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