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Dutch Baby with Ham & Cheese

by in Mar 2012
Dutch Baby with Ham & Cheese
3 votes, 5.00 avg. rating (94% score)
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Total Time: 20

Yield: 3 to 4 servings

"Dutch Baby”–a light and fluffy oven-baked pancake topped with generous chunks of ham, drizzled with melted Monterey Jack, Parmesan, and bright-green chives–is a specialty at the Sunnyside in Warren, Rhode Island.
The Sunnyside, 267 Water St., Warren, RI. 401-247-1200;

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Dutch Baby with Ham
Photo/Art by Kristin Teig


  • 6 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • Generous pinch salt
  • 2 tablespoons unsalted butter
  • 3/4 cup chopped sliced smoked ham
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Monterey Jack cheese
  • Chopped chives
  • Warm maple syrup


In a large bowl, beat eggs with a whisk until light and frothy, about 2 minutes. Add milk, flour, and salt, and continue beating 3 to 5 minutes, until batter is smooth and creamy (it will be fairly thin).

Refrigerate batter overnight (see "Note,") or simply let it sit at room temperature 30 minutes. Fifteen minutes before you're ready to cook, preheat oven to 450° and set a rack to the middle position. Put a heavy-duty 10-inch ovenproof skillet in to preheat.

Remove the hot pan from the oven and add butter; tilt and swirl until melted and bubbly. Immediately pour batter into the hot pan and place in the oven. Bake until the edges are puffed and deep golden brown, about 20 minutes.

Sprinkle ham and cheeses in the center and return to the oven until cheeses melt, 4 to 5 minutes. Remove from the oven, garnish with chopped chives, and serve immediately with maple syrup.

Additional Notes:

For maximum fluffiness, chef Joe Simone recommends making the batter the night before you plan to make the pancakes, then letting it come to room temperature before cooking.
Updated Monday, February 6th, 2012

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2 Responses to Dutch Baby with Ham & Cheese

  1. Laura Hoffmann March 4, 2012 at 8:01 am #

    We just made this for breakfast. Loved it! Will definitely make again.

  2. Anonymous April 19, 2012 at 4:37 pm #

    GREAT recipe! Thank you for sharing it because my niece and nephew (the latter being one of the pickiest eaters in the world) both went crazy for this when I cooked it up for them during their last stay at my house. Whether you make the batter the night before or the morning that you’re going to bake it, either way it turns out nice and fluffy. And definitely spring for some good maple syrup to serve with this one.

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