Ever had a Dutch Baby? It’s like a cross between a popover and a Yorkshire pudding, but big. One of these is a perfect brunch for two. Usually made sweet with powdered sugar and topped with fruits they are wonderful. Today we’re going savory, made with cheese, pesto and prosciutto. Let’s dig in!
This Pesto Prosciutto Dutch Baby is not necessarily a pancake or a popover, it’s not a full fledged Yorkshire pudding either, it’s – on its own. Dutch, Dutch Baby!
This is oh so good and the perfect meal for a lazy Sunday morning. Who doesn’t love a good pancake? This isn’t your average pancake, no. This is puffy, eggy and like I said earlier, reminiscent of a cross between a hot popover and a Yorkshire pudding. I’ve never understood why they call it a pudding, since it’s more like this, but that’s another story.
Every once in a while Dave and I will go hit up our favorite Chinese breakfast haunt for some Dim Sum, or make waffles or have a quick and easy avocado toast for a little breakfast on the weekends, but recently these have been making the rounds in the kitchen here at Chez Aladin. The toppings are endless and thisPesto Prosciutto Dutch Baby combo is my new favorite.
It’s as easy as placing your skillet, I like to use my cast iron, into a scorching hot oven for 25 minutes while you whip up the egg and flour base for a puffy, delicious meal.
Be good and keep that oven door shut! All that heat assists in making the egg batter rise up and up!
Now don’t be shocked when you take a peak through the oven window to see how things are going either. It might appear to be rising and might fall into itself, or over the edges, but it won’t.
When it’s all golden brown and done, just remove it from the oven and add more of the Swiss cheese, the delicious and salty prosciutto and drizzle that puffy bad boy with more of the herbalicious pesto.
I like to add the pesto and cheese to the batter AND the topping. This ensures a batter infusion of flavor and then top with more of all that good stuff. Enjoy!
- 4 eggs, room temperature
- ¾ cup milk, room temperature
- 3 tbsp melted butter, separated
- ½ cup flour
- 2 tbsp cornstarch
- ½ tsp kosher salt
- ½ tsp fresh cracked black pepper
- ½ cup pesto, separated
- ½ cup swiss cheese, shredded and separated
- 2 oz prosciutto, torn into pieces (see Note 1)
- Place your ovenproof skillet in the oven and preheat to 450°F for 25 minutes. (see Note 2)
- In a small bowl add the flour, cornstarch, salt and pepper. Set aside.
- In a blender add the eggs, milk and 2 tablespoons of melted butter, blend for 10 seconds. Add the flour mixture and blend for 30 seconds.
- CAREFULLY remove skillet from oven and add remaining tablespoon of butter, swirl to coat bottom. Pour egg mixture in skillet and immediately sprinkle a quarter cup each of the cheese and pesto on the top.
- Bake for 20 minutes, until puffy and sides are golden brown.
- Remove from oven and top with remaining cheese, pesto and the prosciutto. Serve immediately.
2. Cast iron skillets work best I think, just make sure your skillet is safe to put in the oven.