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–+ servings

Gluten-Free Savory Dutch Baby with Prosciutto and Parmesan

Stefani Weiss
This pancake is flavorful, savory, tender with crispy edges, low FODMAP, very simple to make and so delicious!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Entree
Cuisine Gluten-Free, Lactose-Free, Low FODMAP
Servings 1 pancake

Ingredients
  

  • 40 g butter
  • 4 eggs
  • 150 ml lactose-free milk
  • 80 g gluten-free flour
  • 100 g Prosciutto
  • 80 g grated parmesan cheese
  • salt according to taste

For toppping:

  • fresh herbs
  • mozzarella cheese
  • grated parmesan cheese
  • thinly sliced prosciutto, torn

Instructions
 

  • Preheat the oven to 220°C (450°F). Place 20g of the butter in a 10 inch cast iron skillet. Place the skillet in the center of the oven for 5 minutes.
  • In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 30 seconds to one minute, or until the batter is smooth. Make sure no large clumps of flour remain. In the end stir in grated parmesan cheese and cubes of Prosciutto.
  • Remove the hot skillet from the oven and pour the batter into the skillet. Place the skillet in the center of the oven and bake for 20-25 minutes or until the pancake is fully puffed and browned on top. DO NOT open the oven during the first 15 minutes of cooking or you might deflate your pancake
  • Remove the Dutch Baby from the oven and top with more grated parmesan, torn mozzarella cheese and fresh herbs.
  • Enjoy! :)
Keyword Gluten-Free Savory Dutch Baby with Prosciutto and Parmesan