Dutch baby pancakes with burrata and prosciutto

Total time 35 mins
15 mins preparation time
20 mins cooking time

Unlike the country's namesake, these fluffy baked pancakes are anything but flat! Try this savoury version with burrata cheese, smoked ham and crispy fried tenderstem broccoli, all with a zesty hint of ponzu. The perfect choice for a delicious and wholesome breakfast.

Ingredients

2 portion(s)
120 g
plain flour
200 ml
milk
3 
eggs
2 tsp
butter
150 g
tenderstem broccoli
2 tbsp
olive oil
1 
clove of garlic

To serve:

125 g
burrata
60 g
prosciutto crudo
30 g
cherry tomatoes
A few basil leaves
Freshly ground pepper
Nutritional facts (per portion): 2181 kJ  /  521 kcal
28.8 g Fat
32 g Protein
33.1 g Carbohydrates

Preparation

Step 1

120 g plain flour – 200 ml milk – 3  eggs – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Preheat the oven to 200° C and place two heat-resistant or cast-iron dishes in it for 20 minutes.

Mix the flour, milk, eggs and Kikkoman Ponzu into a smooth batter.

Step 2

2 tsp butter

Remove the dishes from the oven and coat them with butter. Quickly divide the batter between the two dishes and return to the oven. Bake for about 15 minutes.

Step 3

150 g tenderstem broccoli – 2 tbsp olive oil – 1  clove of garlic – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Wash and dry the tenderstem broccoli and cut into smaller pieces.

Heat the olive oil in a pan and add the chopped broccoli. Sauté for 3 minutes, stirring constantly. Add the chopped garlic and Kikkoman Ponzu and fry a little longer.

Step 4

125 g burrata – 60 g prosciutto crudo – 30 g cherry tomatoes – A few basil leaves – Freshly ground pepper – 1 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Top each cooked pancake with half the burrata, broccoli, prosciutto crudo and cherry tomatoes, garnish with the fresh basil and sprinkle with the freshly ground pepper. You can also drizzle the pancakes with Kikkoman Ponzu Lemon.

Tip:

In place of tenderstem broccoli, you can also use green asparagus or sugar snap peas. Button mushrooms, fried together with the vegetables, are also a great addition.

Recipe-ID: 1225

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120 g plain flour – 200 ml milk – 3  eggs – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Preheat the oven to 200° C and place two heat-resistant or cast-iron dishes in it for 20 minutes.

Mix the flour, milk, eggs and Kikkoman Ponzu into a smooth batter.

2 tsp butter

Remove the dishes from the oven and coat them with butter. Quickly divide the batter between the two dishes and return to the oven. Bake for about 15 minutes.

150 g tenderstem broccoli – 2 tbsp olive oil – 1  clove of garlic – 1 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Wash and dry the tenderstem broccoli and cut into smaller pieces.

Heat the olive oil in a pan and add the chopped broccoli. Sauté for 3 minutes, stirring constantly. Add the chopped garlic and Kikkoman Ponzu and fry a little longer.

125 g burrata – 60 g prosciutto crudo – 30 g cherry tomatoes – A few basil leaves – Freshly ground pepper – 1 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon

Top each cooked pancake with half the burrata, broccoli, prosciutto crudo and cherry tomatoes, garnish with the fresh basil and sprinkle with the freshly ground pepper. You can also drizzle the pancakes with Kikkoman Ponzu Lemon.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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