Ham & Cheese Oven-Puffed Pancake
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This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.
The inspiration for this ham and cheese oven-puffed pancake comes from my latest cookbook crush, Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier. Clotilde is the voice behind the Paris-based cooking blog Chocolate & Zucchini, and also the author of several cookbooks. I spent a lot of time in Paris in my early twenties, both as a student and an au pair, so the recipes and photos in this book have me wistfully longing to go back in time. (Wouldn’t that be nice to do, just for a bit?)
In France, an oven-puffed pancake is called a pascade. Clotilde writes, “If ever a dish was more than the sum of its parts, this is it. The simple batter cooks up to an astonishing texture, halfway between a crepe and a soufflé, crisp on the outside and comfortingly tender inside. Think of it as the French cousin to the Dutch baby…[it’s] a natural fit for brunch, but I like it better in the early evening, served with sparkling wine.” I took Clotilde’s basic recipe and — keeping with the French theme — added a spoonful of Dijon, some chopped ham, grated Gruyere, and chives to make it a bit more substantial.
What you’ll need to make a ham and cheese oven-puffed pancake
Step-by-Step Instructions
To begin, combine the eggs, mustard, salt, and pepper in a large bowl.
Whisk well to combine, then whisk in the flour.
Gradually add the milk, whisking until the batter is smooth.
Add the cheese and chives.
Mix well.
Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around.
Sprinkle the ham evenly around the pan.
Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed.
Carefully transfer the pan to the preheated oven and bake for 20 to 25 minutes.
It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve.
You may also like
- Dutch Baby
- Quiche Lorraine
- Eggs Benedict
- Spinach Frittata
- Zucchini and Cheddar Frittata
- Crustless Broccoli Quiche
- Spinach and Cheese Strata
Ham & Cheese Oven-Puffed Pancake
This ham and cheese oven-puffed pancake falls halfway between a crepe and a soufflé: crisp on the outside and comfortingly tender inside.
Ingredients
- 3 large eggs
- 1 tablespoon Dijon mustard
- Heaping ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup all-purpose flour, spooned into a measuring cup and leveled-off
- 1¼ cups whole milk (or substitute ¼ cup heavy cream + 1 cup skim milk)
- ⅔ cup grated Gruyere cheese
- 1 tablespoon finely chopped fresh chives
- 3 tablespoons unsalted butter
- 5 slices (4 oz) thinly sliced ham, finely diced
Instructions
- Preheat the oven to 425°F and set an oven rack in the middle position.
- In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
- Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for about 25 minutes. It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve. (Remember that the pan is hot; I usually place a dishtowel or oven mitt over the handle as a reminder.)
- The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
- Note: Unlike a Dutch baby where the edges of the pancake will remain puffy after coming out of the oven, this pancake should puff up a bit in the oven to about 1½ inches high all over, then settle to about ½ inch high as it cools.
Pair with
Nutrition Information
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- Per serving (4 servings)
- Calories: 430
- Fat: 25 g
- Saturated fat: 13 g
- Carbohydrates: 29 g
- Sugar: 4 g
- Fiber: 1 g
- Protein: 22 g
- Sodium: 610 mg
- Cholesterol: 210 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made this last night for dinner. So easy and SO good! I didn’t have chives so I added diced onions to the butter in the skillet and cooked them just a bit before adding the ham. Served with a salad of tomatoes and avocado drizzled with balsamic glaze. This recipe is a keeper……but then ALL of the recipes I have tried of yours are! So thankful my cousin told me about your website! You are so generous sharing your gift with us!
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Easy to make and it’s a hit with the family! I substituted ham with chopped tomatoes and it turned out well too! You are the best!
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This is delicious! Easy to make, substitution/addition friendly, and heats up well if you don’t eat the entire dish at one meal. It tastes like it’s more difficult to make than it is, which I love.
So easy to make and so nice to try something different and delicious!
We tried this last night along with the Arugula, Apple and Manchego salad as recommended. Such an easy, quick, and delicious meal. My husband is a very picky eater and a creature of habit (pasta on Monday, chili on Wednesday, he cooks the same recipe every Thursday, steak on Saturday, etc) but after 30 years of marriage I’ve convinced him that we’re in a rut and he should try something new. Your recipes don’t disappoint and now he’s becoming more adventurous. Thanks Jenn! 🙂
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I made this as written and it turned out nicely! Would this recipe work in a mini cupcake pan? And if so, how long should I bake them? I would love to take these to a big brunch potluck.
I think that will work; I’d start checking for doneness after 10 to 12 minutes. I’d love to know how they turn out!
Jenn, you’ve done it again! The Ham and Cheese Oven Puffed Pancake was the perfect Easter breakfast! My husband liked it so much that I think it’s our Easter breakfast tradition from now on! You’re actually the star in our kitchen today because I am making the Spring Risotto with Asparagus and Peas with Lamb Patties for Easter dinner. One of my favorite things you do is add little tweaks or substitutions which make these recipes a breeze to use! For example, the suggestion of a small amount of heavy cream and skim milk to replace whole milk was a perfect substitution and I’m not left with whole milk that I probably won’t use. Thanks for all the wonderful recipes!
So glad you enjoyed it, Laura!
I made this puffed pancake and my family loved it. The next time I made it, I switched things up a bit and added one cut of chopped fresh broccoli. It was very good. This is definitely a keeper. The next ladies bunco, I’m going to make this, cool it and cut it into small slices! Serve it at room temperature!
Jenn, we have to be gluten free in our house. Is there an alternative flour you would recommend for this recipe?
Hi Valerie, I haven’t tried it this way, but I think an all-purpose gluten-free flour like this one from King Arthur would work nicely here.
Hi Jenn! I am planning to make this tomorrow, but for five or six people. Do you think I could scale up the recipe, or would I need a larger pan? Could I alternatively cook it in an ovenproof baking dish?
I am thinking of making a side salad, do you have any other pairing suggestions than the arugula and manchego one? Maybe something more filling so one regular sized pancake would be enough? Absolutely love your blog, thank you for all the delicious meals!
Hi Elise, I do think you can scale up the recipe and use an oven-safe baking dish. I think the arugula salad you mentioned would work nicely, as would this kale and Brussels sprouts salad. Hope that helps!