Dutch baby pancake recipe
Ham, egg and spinach Dutch baby A savoury twist on the classic (and usually sweet) Dutch baby pancake, this version is packed with protein and nutrients. Each serving provides 615 kcal, 42g protein, 38g carbohydrates (of which 4g sugars), 32g fat (of which 13g saturates), 2.5g fibre and 2.7g salt. 3 large free-range eggs5½ tbsp milk3 tbsp plain flour 50g/1¾oz frozen spinach, defrosted large knob unsalted butter40g/1½oz wafer-thin ham, cut into 5mm stripssea salt and freshly ground black pepper freshly grated Parmesan, to serve 3 large free-range eggs 5½ tbsp milk 3 tbsp plain flour 50g/1¾oz frozen spinach, defrosted large knob unsalted butter 40g/1½oz wafer-thin ham, cut into 5mm strips sea salt and freshly ground black pepper freshly grated Parmesan, to serve Method Preheat the oven to 220C/200C Fan/Gas 7.Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter.Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter.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.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.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. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter. Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter. Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter. 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. 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. 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. 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. 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. 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.