Prosciutto, Mozzarella, and Arugula Dutch Baby Recipe

Elevate your breakfast with this Prosciutto Mozzarella Arugula Dutch Baby recipe. Enjoy a savory pancake packed with delightful textures.

👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 20 min🔥 Cook: 15 min👤 Gemma Stafford📖 biggerbolderbaking

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🥘 Ingredients

Check off ingredients as you prepare them:

Preheat the oven to 450°F (225°C). Heat a 9-inch cast iron skillet in the oven for about ⏱️ 8 minutes.

In a blender, combine the milk, flour, eggs, sugar, and salt until smooth. (You can also do this step by hand in a bowl with a whisk)

large eggs, cold3(1 ½ oz/ 43 g) butter3 tablespoons(170 g) fresh mozzarella, sliced6 oz

Add butter to the hot pan and close the oven door. Allow the butter to melt for about 30 to ⏱️ 60 seconds.

Working quickly, pour the batter into the pan, lay down the slices of mozzarella and prosciutto, and return immediately to the oven.

Bake until the pancake is puffed and golden, about ⏱️ 15 minutes.

Toss the arugula in the olive oil and season with salt and pepper. Top the Dutch baby with the leaves and serve immediately. Enjoy hot!

(1 ½ oz/ 43 g) butter3 tablespoons(170 g) fresh mozzarella, sliced6 ozsalt and pepper, for seasoning