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A Dutch baby is a thing of beauty, especially when it’s given some Italian flare. Think of it as a giant Yorkshire pudding that you can add whatever you like to. It’s your canvas, jazz it up and share with friends.
¾ cup plain flour
¾ cup whole milk
3 free-range eggs
¼ cup grated parmesan
2 tablespoons finely chopped basil
pinch of flaky sea salt
40 grams unsalted butter
4 slices of prosciutto
Small handful wild rocket
100g burrata or buffalo mozzarella
Salt n pepper
Balsamic vinegar glaze
26cm ovenproof cast iron skillet
Place the skillet in the oven and preheat to 200°C fan bake.
Whisk together the flour, milk, eggs, and salt until fully combined and there are no lumps.
Remove the skillet from the oven, add the butter and swirl to melt. Pour in the batter, then sprinkle over the herbs and Parmesan cheese.
Return the skillet to the oven and bake for 18-20 minutes, until the pancake is puffed and the edges are browned.
Remove from the oven and allow it to cool for a minute or two. Then top with the prosciutto, tear over the cheese, garnish with rocket and finish with a drizzle of balsamic glaze.