Pancake
Ham, egg and spinach Dutch baby
A savoury twist on the classic (and usually sweet) Dutch baby pancake, this version is packed with protein and nutrients.
Ingredients:
- 3 large free-range eggs
- 5� tbsp milk
- 3 tbsp plain flour
- 50g/1�oz frozen spinach, defrosted
- large knob unsalted butter
- 40g/1�oz wafer-thin ham, cut into 5mm strips
- sea salt and freshly ground black pepper
- freshly grated parmesan, to serve
Directions:
- Preheat the oven to 220C/200C Fan/Gas 7.
- Whisk together two eggs, milk, flour and a generous amount of salt and pepper to make the pancake batter.
- Squeeze as much water as possible out of the spinach, then finely chop it and fold into the pancake batter.
- Melt the butter in an ovenproof frying pan over a medium�high heat. Swirl the butter up the sides of the pan so it is well coated. Pour the batter into the pan, then transfer to the oven for 10 minutes.
- Carefully remove the pan from the oven and sprinkle with the ham. Crack the remaining egg into the middle of the pancake and return the pan to the oven for 5�6 minutes, or until the egg white is set but the yolk is still runny.
- Remove the pancake from the oven and, using a rubber spatula, gently slide it onto a plate. Top with freshly grated Parmesan and more black pepper before serving.