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Dutch Baby Pancake

A savoury twist on the classic Dutch baby pancake, this version is packed with protein and nutrients.

Serves 1

Difficulty
Easy
Preparation Time
Less than 30 minutes
Cooking Time
10 to 30 minutes
Bob's  Kitchen Recipe Card

Ingredients for  1  Serving

  • 3
    Large eggs
  • 5½ tbsp
    Milk
  • 3 tbsp
    Plain flour
  • 50g
    Frozen spinach, defrosted
  • Large knob
    Unsalted butter
  • 40g
    Wafer-thin ham, cut into 5mm strips
  • -
    Salt and freshly ground black pepper
  • -
    Freshly grated Parmesan, to serve

Approximate Times

  • Preparation :
    Less than 30 minutes
  • Cooking :
    10 to 30 minutes

Method

  1. Preheat the oven to 220°C/Fan 200°C/Gas 7.
  2. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter.
  3. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter.
  4. Melt the butter in an ovenproof frying pan over a medium–high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes.
  5. Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5–6 minutes, or until the egg white is set but the yolk is still runny.
  6. Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving.