Bits of smoky ham and sautéed onions get nestled into this savory dutch baby topped with freshly grated Parmesan cheese and chopped chives. It’s the kind of recipe that requires little more than one pan and a few minutes of prep but still looks (and tastes) impressive enough to serve guests.
- Prep Time:
20 mins - Cook Time:
25 mins - Total Time:
45 mins
Dutch baby simplified
Dutch babies are in theory very easy to make. You essentially pour a thin pancake batter into a hot pan and bake it. However, most recipes call for pulling out a blender to whip up the batter and/or getting a second pan dirty to cook the toppings. I wanted to do neither of those things the morning I was craving a savory dutch baby for breakfast.
So I combined the batter making technique that Smitten Kitchen’s Deb Perelman details in her recipe for an extra-billowy dutch baby and the filling technique from the pear dutch baby recipe I already had on my website. The result was a golden, puffy pancake with crisp-edges and a custardy center dotted with smokey ham and semi-caramelized onions. A generous sprinkle of grated Parmesan and chopped fresh chives on top was all that was needed to finish. And only one pan, mixing bowl, knife and cutting board were required in its making.
For more easy breakfast and brunch recipes, try these baked eggs with smoked salmon or these mini breakfast frittatas with broccoli and bacon.
Tips for an extra billowy dutch baby
As I mentioned, dutch baby pancakes really are easy to make. A few simple tips will ensure the best results.
- Use the right pan. Cast iron skillets are my preferred pans for dutch babies because they retain heat so well and go from stovetop to oven easily. However, if you don’t have a cast iron skillet, any heavy-duty oven-safe pan will work.
- Heat oven to correct temperature. A hot oven is essential so be sure the oven has reached the correct temperature before pouring the batter into the skillet and transferring it to the oven.
- Whisk the batter adequately. Because there is no blender or food processor used to make the batter, it’s important to whisk the batter enough to be sure there are no lumps of flour left. The order that the ingredients get added is also important.
- Get the onions adequately browned. The browning of the onions doesn’t directly affect the puff-factor of the dutch baby but it does affect the flavor and, therefore, overall success of the dish. As much as I love fully caramelized onions, I wanted to keep the prep time manageable for this recipe so the onions get chopped and cooked until they are nicely browned. It takes less time than caramelizing sliced onions and you still get the extra boost of flavor.
Ham and Cheese Dutch Baby
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 3-4 servings
- Category: Breakfast, Lunch, Brunch
- Method: Baking
- Cuisine: American
Description
Bits of smoky ham and sautéed onions get nestled into this savory dutch baby topped with freshly grated Parmesan cheese and chopped chives. It’s the kind of recipe that requires minimal effort but still looks (and tastes) impressive enough to serve guests.
Ingredients
- 5 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk (see Note 1)
- 1/2 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/2 cup chopped onion
- 1/2 cup chopped ham
- 1/4 to 1/2 cup Parmesan cheese
- 2 tablespoons chopped chives
Instructions
- Prep. Heat oven to 450 degrees F.
- Mix batter. In a large bowl, beat eggs vigorously with a whisk until yolks and white are thoroughly combined. Add flour and whisk until flour is completely mixed in. Add milk and salt; whisk until batter is smooth. Set batter aside to rest while browning the onions and ham.
- Cook onions and ham. Add olive oil and butter to a 10-inch cast iron skillet. Heat over medium heat. When butter is melted, add onions. Stirring frequently, cook onions until browned about 10-15 minutes (see Note 2). Add ham, stir until ham is heated through.
- Add batter. Pour egg mixture over the onions and ham.
- Bake. Transfer skillet to the oven and bake 15-25 minutes or until pancake is puffy and golden brown. Top with grated Parmesan cheese and chopped chives. Cut into quarters and serve immediately.
Notes
- Whole milk works best but low-fat and nonfat milk will work as well if that is all you have on hand.
- Allow the onions to brown and get slightly caramelized to add extra flavor to the dish.
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