Prosciutto Mozzarella Arugula Dutch Baby Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: The Prosciutto Mozzarella Arugula Dutch Baby is a puffed, deliciously eggy, golden-brown oven-baked pancake loaded with savory prosciutto and creamy mozzarella, set off by peppery arugula.

If you’ve never had a Dutch Baby, you’re in for a treat! It’s a genius mash-up of a popover and a pancake, plus this one is loaded with yummy toppings. And the way it puffs up in the oven is just magical.

A Dutch Baby looks fancy, but it has a quick prep time. You’ll love it for breakfast, brunch, dinner, a snack, or cut into wedges for a creative party appetizer.

Table of Contents

• What is Prosciutto Mozzarella Arugula Dutch Baby?
• Tools You Need
• Key Ingredients and Why
• How to Make Prosciutto Mozzarella Arugula Dutch Baby
• Can I Make Prosciutto Mozzarella Arugula Dutch Baby in Advance?
• How to Store Prosciutto Mozzarella Arugula Dutch Baby
• FAQs
• Gemma’s Pro Chef Tips
• More Savory Pancake Recipes

What is Prosciutto, Mozzarella Arugula Dutch Baby?

• A Prosciutto Mozzarella Arugula Dutch Baby is a billowy, eggy pancake similar to a Yorkshire Pudding or a popover, topped with slices of silky prosciutto, gooey mozzarella, and fresh arugula.
• German immigrants to the United States in the 19th century made pfannkuchen, a baked pancake, originally served with a sprinkle of sugar and lemon juice.
• It’s unknown how the name changed to Dutch Baby, but maybe the name stuck because it’s so cute! Also known as a German Pancake or Dutch Puff, this eggy pancake is now popular in both sweet and savory versions.
• Feel free to check out the Best Homemade Pancake Recipe for a traditional breakfast pancake recipe or Flourless Oat Pancakes for gluten-free needs!

Tools You Need

• Measuring cups and measuring spoons
• Blender or whisk
• Mixing bowl
• 9-inch cast iron skillet

Key Ingredients and Why

• Whole milk

  • The higher fat content and creaminess of whole milk gives the pancake a plush texture and contributes to the rich taste.
  • Whole milk’s fat content also contributes to a puffy structure.

• Eggs

  • Eggs provide protein to incorporate and retain air to make the Dutch Baby rise under the heat of baking.
  • Egg yolks work as an emulsifier, binding the ingredients to hold the structure of the Dutch Baby together.
  • Additionally, eggs also contribute to a silky and rich custard interior.

• Flour

  • The gluten in flour helps form the pancake’s structure.

• Butter

  • Hot melted butter in the pan gives the Dutch Baby batter the kick-start it needs for a dramatic rise. As the moisture in the batter evaporates, steam puffs up as the Dutch Baby bakes.
  • Butter gives the Prosciutto Mozzarella Arugula Dutch Baby its delectable crispy brown edges and irresistible buttery taste throughout.

• Mozzarella

  • Mild mozzarella is the ideal match for the salty ham.
  • Melted mozzarella’s stretchy, gooey texture melds deliciously into the pancake.

• Prosciutto

  • This Italian ham has a rich, meaty, salty taste with a slight hint of sweetness.
  • Because prosciutto is dry-cured, its flavor is deeper than other hams.

• Arugula

  • Arugula’s fresh and slightly spicy flavor is a prefect balance to the richness from the eggs and cheese.

How to Make Prosciutto Mozzarella Arugula Dutch Baby

1. Prep

High heat is key to making the extra-fluffy savory pancake. Preheat the oven to 450°F (225°C) and put the cast iron pan in the oven for 8 minutes.

2. Prepare the batter

Blend the milk, eggs, flour, sugar, and salt in a blender, or whisk in a large bowl to combine.

3. Make the Dutch Baby

• • Add the butter to the hot pan in the oven and let it melt.
  • Carefully remove the pan from the oven and pour in the batter.
  • Lay the prosciutto and mozzarella on top.
  • Bake for 15 minutes, until golden brown and puffy.
  • Toss arugula with olive oil, salt, and black pepper and place on top.

Can I Make Prosciutto Mozzarella Arugula Dutch Baby in Advance?

• You can mix the batter and refrigerate it for up to 24 hours.
• The Prosciutto Mozzarella Arugula Dutch Baby is best eaten on the day it’s made.

FAQs

Should I separate the eggs and whip the whites?

There’s no need to separate them. I generally whip up the eggs together until they are thick and foamy.

Why didn’t my Dutch Baby rise?

• It’s crucial to preheat the oven and heat your cast iron pan before pouring in the batter.
• Try letting your batter rest for at least 10 minutes before using it. This helps gluten develop, and that will help make a stronger, puffier structure.
• Do not open the oven door during baking so the heat is hot and steady enough to make the Dutch Baby rise well.

Why did my Dutch Baby deflate so quickly?

• That’s the nature of the Dutch Baby! Its lovely puffiness is short-lived, but it is absolutely just as delicious after the steam escapes.

Gemma’s Pro Chef Tips

• Set up your toppings before removing the buttered skillet from the oven so the process of topping the Dutch baby goes faster.
• Feel free to experiment with different toppings both sweet and savory.
• Leftovers can be stored in the fridge for one day but it’s best fresh the day it’s made.
• Make the batter up to 24 hours in advance.

More Savory Breakfast and Brunch Recipes

• Savory Dutch Baby Pancake
• Bacon and Cheese Strata
• Croque Monsieur Savory Bread Pudding
• Italian Baked Eggs
• Simple Quiche Lorraine

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Healthy Bran Muffins Recipe

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