Heat the oven to 425°F (218°C) and place a 10-inch cast iron pan in the oven.
Keep in the oven until ready to pour in the dutch baby batter.
In a large bowl, combine the flour, salt, pepper, cayenne pepper and nutmeg. Combine and make a well in the centre, pour in the milk and give it a stir to combine. Add in the eggs and dijon mustard and whisk to a smooth batter.
Remove the hot pan from the oven using oven mitts. Add the butter and swirl around the pan to coat the bottom and sides. Pour the batter into the cast iron pan and add hand torn ham and top with the grated Emmental cheese. Return to the oven immediately. Bake for 15 to 20 minutes until the pancake has puffed up and the sides are golden brown. Note that this Dutch Baby will not rise like a traditional one because of the fillings being added during baking.
Remove the dutch baby when ready. Add chopped chives additional piece of ham and top with fresh parsley. Slice and serve immediately.
Heat the oven to 425°F (218°C) and place a 10-inch cast iron pan in the oven.
Keep in the oven until ready to pour in the dutch baby batter.
In a large bowl, combine the flour, salt, pepper, cayenne pepper and nutmeg. Combine and make a well in the centre, pour in the milk and give it a stir to combine. Add in the eggs and dijon mustard and whisk to a smooth batter.
Remove the hot pan from the oven using oven mitts. Add the butter and swirl around the pan to coat the bottom and sides. Pour the batter into the cast iron pan and add hand torn ham and top with the grated Emmental cheese. Return to the oven immediately. Bake for 15 to 20 minutes until the pancake has puffed up and the sides are golden brown. Note that this Dutch Baby will not rise like a traditional one because of the fillings being added during baking.
Remove the dutch baby when ready. Add chopped chives additional piece of ham and top with fresh parsley. Slice and serve immediately.
