• prep: 10 min
• cook: 25 min
• total: 35 min

servings:

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

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