Dutch Pancakes, unlike what their name says, are originally from USA, they are a variation to the classic pancakes.
They are soft and delicious and are baked directly in the oven in an cast-iron skillet without the use of yeast or baking powder.
Today we suggest a savoury version of them, paired with Prosciutto di San Daniele, asparagus and burrata cheese, a delicious dish designed for you by Lucia and Claudio of Frollemente.
Recipe for Dutch pancakes with Prosciutto di San Daniele, asparagus and burrata cheese:
Dutch pancakes with Prosciutto di San Daniele, asparagus and burrata cheese
For Dutch pancakes:
- 90 g all-purpose flour
- 120 ml milk
- 3 eggs
- 3 g salt
- butter for the skillet
- 200 g Prosciutto di San Daniele
- 2 small bundles of burrata cheese
- 200 g asparagus
- 20 ml extravirgin olive oil
- Begin by making the batter for Dutch pancakes. Put all the ingredients in a blender and blend for about 3 minutes.
- Meanwhile heat a 18 cm diameter cast-iron skillet in the oven. The temperature of the oven should be 200°C.
- When the skillet is thouroghly heated, put a piece of butter in it, let it melt and pour half of the pancake mixture in it.
- Put it back in the oven and let it cook, in static mode, for 15 minutes at 200°C. Repeat the procedure with the other half of the batter, adding more butter to the skillet.
- Meanwhile wash, trim and cut the asparagus in thin strips.
- Heat the oil in a pan and sauté the asparagus for about 10 minutes. They shouldn’t get too soft, but remain crispy. When they are cooked, sprinkle them with finely minced parsley and a little salt.
- Once the Dutch pancakes are cooked, top them with the asparagus, burrata cheese and some slices of Prosciutto di San Daniele. Add a leaf of basil on top.
- Enjoy them while they are still warm.