Prosciutto Mozzarella Arugula Dutch Baby Recipe

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. Already have an account? 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.

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

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

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.

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.