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
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1Preheat 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.
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2In 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.
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3Remove pancake from oven. Serve with arugula mixture and dressing.
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