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4.84 from 6 votes
The Dutch Baby is perfectly baked in a cast iron skillet cooling on a black wire rack. The pancake has golden crispy edges, soft silky custard cheese center, toped with savory prosciutto and fresh green arugula. 3 sets of paste and silverware are in the top left corner.
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Prosciutto, Mozzarella, and Arugula Dutch Baby Recipe
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Elevate your breakfast with this Prosciutto Mozzarella Arugula Dutch Baby recipe. Enjoy a savory pancake packed with delightful textures.

Servings: 4 servings
Author: Gemma Stafford
Ingredients
  • ½ cup (4 fl oz/ 120 ml) whole milk
  • ½ cup (2 ½ oz/71 g) all-purpose flour
  • 3 large eggs, cold
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • 3 tablespoons (1 ½ oz/ 43 g) butter
  • 6 oz (170 g) fresh mozzarella, sliced
  • 8 to 10 slices prosciutto
  • 1 handful arugula
  • ½ tablespoon olive oil
  • salt and pepper, for seasoning
Instructions
  1. Preheat the oven to 450°F (225°C). Heat a 9-inch cast iron skillet in the oven for about 8 minutes.

  2. In a blender, combine the milk, flour, eggs, sugar, and salt until smooth. (You can also do this step by hand in a bowl with a whisk)

  3. Add butter to the hot pan and close the oven door. Allow the butter to melt for about 30 to 60 seconds.

  4. Working quickly, pour the batter into the pan, lay down the slices of mozzarella and prosciutto, and return immediately to the oven.

  5. Bake until the pancake is puffed and golden, about 15 minutes.

  6. Toss the arugula in the olive oil and season with salt and pepper. Top the Dutch baby with the leaves and serve immediately. Enjoy hot!