Prosciutto & Pesto Dutch Pancakes Recipe
Loaded with crispy prosciutto and tangy artichoke pesto, these Dutch baby pancakes are worth flipping out over.
By Feta Topalu | @fettysfoodblog
- ● Prep time: 10 min.
- ● Cook time: 20-22 min.
- ● Total time: 30-32 min.
- ● Servings: 4
Ingredients
- 3 eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 2 tbsp unsalted butter, melted, slightly cooled, divided
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup parmesan cheese, grated
- 4 slices Columbus Traditional Prosciutto
- 1/2 cup Elki Artichoke Lemon Pesto
- 2 tbsp Firelli Italian Hot Sauce
Directions
Step 1
Place an oven-safe cast iron pan into the oven and preheat the oven to 425°F.
Step 2
In a blender or food processor, combine eggs, milk, flour, 1 tbsp butter, salt and pepper. Blend until well combined.
Step 3
Carefully remove pan from oven. Add 1 tbsp butter to pan and let it melt.
Step 4
Pour batter into pan. Top with parmesan and prosciutto slices.
Step 5
Return pan to oven and bake for 20–22 minutes. Serve with artichoke lemon pesto and hot sauce.
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