A Dutch Baby pancake, sometimes called a German pancake, a Bismarck, or a Dutch puff, is a large American popover. A Dutch Baby pancake is similar to a large Yorkshire pudding. It hails from our home state of Pennsylvania.
This recipe is inspired by the fusion suggestion of Erin McDowell at Purewow
What you need
- 1 Cup of Bechamel Sauce here
- 1 Dutch Baby here
- 4 eggs
- Salt and freshly ground black pepper
- 2 tablespoons chopped fresh chives
- 8 slices ham
Instructions
Make the Béchamel Sauce: Keep warm.
Recipe for our bechamel sauce is here
Make the Dutch Baby
Recipe for our vanilla style Dutch Baby is here
Make the Toppings
- Meanwhile (about 10 minutes after putting the Dutch baby in the oven), heat a medium skillet over medium-high heat.
- Briskly warm the ham slices in the skillet. Remove and set aside on a paper towel
- In the same skillet, Spray with nonstick cooking spray.
- Crack the eggs into the pan and then reduce the heat to low. Fry until the whites are set but the yolks are still runny, 3 to 4 minutes. Season with salt, pepper and chives.
- Once the Dutch baby comes out of the oven, cut it into four even pieces.
- Top each piece with 2 slices of ham, a fried egg and ¼ cup béchamel sauce.
Garnish with a light dusting of paprika and sprinkle with dried basil.