A Dutch pancake to me is like a cross between an American pancake and a Yorkshire pudding. This savoury version is infused with cheese, fresh pesto and topped with prosciutto.
Ingredients:
- 3/4 cup milk
- 3 tbsp melted butter
- 3 tbsp sugar (optional)
- 1/2 tsp salt
- 1/2 cup flour
- 2 tbsp corn flour
- 1/2 cup pesto
- 1/4 cup strong cheese shredded
- 2 oz prosciutto torn into pieces
- 1/2 tsp fresh cracked black pepper
Method:
Preheat your oven to 220 C
Whisk the eggs, milk, sugar and salt in a large bowl. Sift in flour and corn flour while whisking until mixture is smooth.
Heat a 9-in. cast iron or oven-safe frying pan over medium-high until hot, about 5 min. Add butter to pan, swirling to coat. Pour in batter, then add half of both the cheese and pesto, you can also add the prosciutto here as well if you like it crispy. Immediately transfer to oven.
Bake until puffed and golden, about 10 min.
Remove from oven and top with remaining cheese and pesto.
Crack the black pepper over top and enjoy.
Alternative toppings:
- Crack an egg onto of the pancake just before you place it in the oven then cook until it is set.
- Bake the pancake then top with smoked salmon and crème fraiche
- Top with sautéed greens just before placing in the oven
- Bake the pancake then add salami, strong cheese and chopped tomato