Prosciutto Dutch Baby

Total Time Prep: 20 min. Bake: 20 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. It's simple to make and so delicious! —Joan Hallford, North Richland Hills, Texas

Ingredients

  • 5 thin slices prosciutto, chopped
  • 4 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/3 cup shredded Asiago cheese
  • 4 tablespoons butter
  • 1-1/2 cups fresh arugula
  • 1 cup grape tomatoes, halved
  • 1 cup garbanzo beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons creamy garlic salad dressing

Directions

  1. Preheat oven to 425º. In a 10-in. cast-iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter.
  2. In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25 minutes. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil.
  3. Remove pancake from oven. Serve with arugula mixture and dressing.

Nutrition Facts

1 serving: 558 calories, 34g fat (14g saturated fat), 245mg cholesterol, 1024mg sodium, 43g carbohydrate (6g sugars, 4g fiber), 21g protein.

This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. It's simple to make and so delicious! —Joan Hallford, North Richland Hills, Texas
Recipe Creator
Community Cook

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