Savory Dutch Pancake

Savory Dutch Pancake


Yields1 Serving

 ¾ cup whole mik
 ½ cup all-purpose flour
 ½ cup shaved Parmesan cheese (about 2 ounces)
 5 eggs, divided
 2 tbsp cornstarch
 ½ tsp salt
 2 tbsp butter
 8 oz shaved prosciutto
 1 shallot, minced
 2 avocados
 1 tbsp olive oil
 Kosher salt, to taste
 Freshly ground black pepper, to taste

1

Preheat the oven to 450 degrees.

2

In a blender combine milk, flour, cheese, 3 eggs, cornstarch, ½ teaspoon salt, and pepper. Turn the blender on medium speed and blend until combined. If using a glass bowl then whisk by hand.

3

Place a 10-inch cast iron skillet over high heat until almost smoking, about 1 minute. Add 2 tbsp. butter and let melt, about 5 seconds. Tilt to coat the entire surface of the pan with the melted butter. Immediately pour the batter into the center of the pan and cook for 3-4 min. or when edges begin to form.

4

Carefully transfer the pan to the oven. Cook until the pancake is puffed and golden brown in the center, about 7-10 minutes.

5

Meanwhile, place a non-stick pan over medium heat with 1 tbsp. olive oil. Crack the 2 remaining eggs into the pan and cook to desired doneness. Set aside.

6

Serve the pancake in the same pan and top with the prosciutto, avocado, fried eggs, shallots and Parmesan cheese. Season to taste with Kosher salt and black pepper. Serve immediately.

7

(Optional) Serve in Le Creuset oval pan

Ingredients

 ¾ cup whole mik
 ½ cup all-purpose flour
 ½ cup shaved Parmesan cheese (about 2 ounces)
 5 eggs, divided
 2 tbsp cornstarch
 ½ tsp salt
 2 tbsp butter
 8 oz shaved prosciutto
 1 shallot, minced
 2 avocados
 1 tbsp olive oil
 Kosher salt, to taste
 Freshly ground black pepper, to taste

Directions

1

Preheat the oven to 450 degrees.

2

In a blender combine milk, flour, cheese, 3 eggs, cornstarch, ½ teaspoon salt, and pepper. Turn the blender on medium speed and blend until combined. If using a glass bowl then whisk by hand.

3

Place a 10-inch cast iron skillet over high heat until almost smoking, about 1 minute. Add 2 tbsp. butter and let melt, about 5 seconds. Tilt to coat the entire surface of the pan with the melted butter. Immediately pour the batter into the center of the pan and cook for 3-4 min. or when edges begin to form.

4

Carefully transfer the pan to the oven. Cook until the pancake is puffed and golden brown in the center, about 7-10 minutes.

5

Meanwhile, place a non-stick pan over medium heat with 1 tbsp. olive oil. Crack the 2 remaining eggs into the pan and cook to desired doneness. Set aside.

6

Serve the pancake in the same pan and top with the prosciutto, avocado, fried eggs, shallots and Parmesan cheese. Season to taste with Kosher salt and black pepper. Serve immediately.

7

(Optional) Serve in Le Creuset oval pan

Savory Dutch Pancake