A dutch baby, also known as a German pancake, is a crowd pleaser in every way. It captivates children and adults alike when it puffs up in the oven into a fluffy, hearty delight, similar to a popover or Yorkshire pudding. So, not only is a dutch baby incredibly satisfying and delicious to make, it is also entertaining. On top of that, it is simple and can be used as a base for any number of toppings including, meat, cheese, vegetables, or fruit, and consumed any time of day!
This ham and cheese dutch baby with maple dijon drizzle is kind of like an open-faced sandwich meets omelette. It is sweet and salty and savory with herby bits throughout. A ham and cheese dutch baby is an excellent meal or snack, all day long.
NOTE: It is very important not to open the oven while the dutch baby cooks, to prevent it from deflating prematurely, something that tests my patience, but that I promise is rewarding!
- 3 eggs
- ½ cup milk
- Pinch of salt
- 1 teaspoon chopped chives
- 1 teaspoon chopped parsley
- 1 teaspoon dried herbs de Provence
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon lemon zest (optional)
- ½ cup flour
- 4 tablespoons butter or refined coconut oil (I use a mix of the two)
- 6-8 ounces ham, bacon, or rendered pancetta
- 8 ounces swiss or gruyere cheese, shredded
- 2 tablespoons chopped parsley, to garnish
- 2 tablespoons dijon mustard
- 2 tablespoons pure maple syrup
Preheat the oven to 425°F. Place a cast iron skillet in the oven and allow it to heat.
In a large bowl, beat the eggs until they are light and fluffy. Add the milk and continue to beat. Add the salt, chives, parsley, herbs de Provence, nutmeg, lemon zest if using, and mix. Beat in the flour until it is evenly combined and the batter has been thoroughly blended. Let sit for 15-20 minutes.
Remove the skillet from the oven and add butter or coconut oil. Swirl it around until it melts then pour in the batter.
Bake it in the oven for 17-20 minutes until it begins to puff up and become golden.
Add the mustard and maple to a small bowl and evenly mix.
Remove dutch baby from oven and layer on ham and cheese. Return to oven and cook for another 4 minutes or until cheese has melted. Drizzle with maple dijon and parsley.