Ham & cheese Dutch baby pancake

dinner dutch baby main pancake sunday lunch yorkshire pudding

N/A

Source

Ingredients

3 large eggs

125ml full-fat milk

100g plain flour

2 tbsp melted butter

1 tbsp Dijon mustard , plus 2 tsp

100g Tenderstem broccoli

70g gruyère or Comté, grated

50g wafer-thin ham , torn into pieces

100ml crème fraîche , to serve

Method

Heat oven to 240C/220C fan/gas 9. Put a large, ovenproof frying pan or two smaller pans in the oven to heat. In a food processor, whizz the eggs, milk, flour, 1 tbsp of the melted butter, 1 tbsp mustard and a pinch of salt. Leave to stand for 10 mins.

Meanwhile, cook the broccoli in boiling water for 2 mins, then drain and rinse in cold water. Remove the pan from the oven and pour in the remaining butter, then the batter. Cook for 20 mins until golden and puffed, adding the cheese, broccoli and ham for the final 2 mins of cooking. Stir 2 tsp mustard through the crème fraîche and serve alongside the pancake.