

Ham Dutch Baby Pancake
It may have baby in the name but there is nothing small about the Dutch Baby Pancake. We’ve loaded it with crispy ham, eggs and a creamy sauce to make to make ultimate breakfast.
What You Need
- 200g Three Aussie Farmers Leg Ham, thinly sliced
- Oil
- 3 Tbsp. butter
- 8 eggs
- 1 cup flour
- 1 cup milk
- 1 Tbsp. Dijon mustard
- ¼ tsp. nutmeg
- 2 Tbsp. chives, finely chopped
- 2/3 cup gruyere cheese, grated
- Sauce
- 1 Tbsp. butter
- 1 Tbsp. flour
- 1 cup milk
- 2 tsp. wholegrain mustard
- ¼ tsp. nutmeg
- Salt and pepper, to season
How To Make It
- Pre-heat fan forced oven to 200°C.
- Add 2 Tbsp of butter to an ovenproof pan and place over low-med heat to melt the butter.
- In a bowl add 4 eggs, flour, milk, Dijon mustard, nutmeg and season with salt and pepper. Whisk together until smooth. Add chives and combine.
- Pour the batter into the preheated pan and transfer to the oven for 20 minutes, until golden brown and puffed.
- While the pancake bakes, melt butter in a saucepan. Add flour and cook while whisking constantly for 1 minute. Slowly stream in the milk while whisking and bring to a gentle simmer. Once thickened, stir in the whole-grain mustard, nutmeg, and season with salt and pepper.
- After 20 minutes, remove the pancake from the oven and top with the gruyere. Return to the oven for 5 minutes, until the cheese is melted.
- In another pan, heat oil over a med. heat and cook the ham until crispy to your liking, then cook remaining 4 eggs.
- Remove the pancake from the oven, and top with the sauce, ham and eggs.
- Serve and enjoy!