This extra-large pancake has tall, puffy sides with a center filled with ham and cheese. The batter is savory and seasoned with salt, pepper, Dijon mustard, and a pinch of nutmeg. This is perfect served alongside a green salad tossed in a simple, tangy vinaigrette.
Since ovens can vary slightly in temperature, it’s a good idea to check the Dutch baby after 15 minutes of baking. If the sides are puffed and beginning to turn brown, you might want to reduce the oven to 300 degrees a few minutes earlier. We like the tips of the sides to be a dark brown, but not burned.
3 large eggs
1/2 cup (65 grams) all-purpose flour
1/2 cup (120 ml) milk
2 teaspoons Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
Pinch fresh ground nutmeg
2 ounces ham, thinly sliced
2 ounces Gruyère or Emmental cheese, coarsely grated
3 tablespoons butter
Fresh herbs or thinly sliced scallions for serving
Position an oven rack in the lower third of the oven and make sure there is enough room above it for the pancake to rise above the skillet. Heat oven to 425 degrees F.
Whisk the eggs, flour, milk, mustard, salt, pepper, and the nutmeg until well blended. You can also use a blender.
Melt 3 tablespoons of butter in a 10-inch heavy skillet over medium heat. Swirl the melted butter around the pan. When it is bubbling, pour in the batter. Pile the ham and cheese into the middle of the skillet. Try to leave about 1-inch of batter uncovered around the edges so that the batter puffs up the sides of the pan while baking.
Slide into the oven and bake until puffed and golden, 16 to 20 minutes. Turn the oven temperature down to 300 degrees F and cook for an additional 5 minutes to fully set.
Serve family-style topped with fresh herbs or sliced scallions.