Savory Dutch Baby Pancake with Ham and Edam
Haven’t tried a Dutch Baby Pancake yet? You’re in for a treat! These easy-to-make, eggy beauties puff up in the oven with a delicious golden crust. Our version features nutty, buttery imported Edam cheese, diced ham, and herbs for a fun brunch or lunch dish everyone will love.Print
- 2 TB butter
- 4 eggs
- 3/4 cup milk
- 3/4 cup flour
- 1/4 tsp kosher salt
- Pinch black pepper
- Pinch nutmeg optional
- 2 cups shredded imported Edam cheese divided
- 1 cup diced ham
- 1/3 cup chopped chives
Preheat oven to 450 degrees. Place butter in a 9-10” oven safe pan and place in the oven to preheat. Place eggs and milk in a blender and process until smooth. Add flour, cheese, salt, pepper, and nutmeg and pulse to combine. Remove pan from oven and swirl to coat with butter. Pour batter into pan and sprinkle with ham. Bake for 20 minutes or until puffy and well browned. Top with remaining cheese to melt and garnish with chopped chives.
If you like you can add some chopped rosemary, sage, or thyme to the batter for a a fun twist.