Oven-Baked Pancake with Pesto and Prosciutto

Whether its breakfast, brunch, lunch, or dinner, a large savory oven-baked pancake topped with dollops of pesto and slices of prosciutto will always be a delight. The preparation is quick and simple, and if served as a main course, pair it with a bowl of salad.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 2

Ingredients

  • 3 pieces Egg, fresh

  • 70 g Wheat flour, white, multi-purpose

  • 120 ml Milk, whole milk

  • pieces Salt, table

  • 2 spoons Cheese, Parmesan, grated

  • 2 spoons Butter, unsalted

  • 4 teaspoon Green chili sauce

  • 4 slice Meat, pork, smoked bacon

  • pieces Cheese, Parmesan, grated

Steps

  1. Preheat the oven to 220 degrees Celsius. Along with the oven, heat a larger ovenproof pan (25 cm in diameter). If you don’t have such a pan, you can also use a round or smaller rectangular/square baking dish.

  2. While the pan and oven are heating, prepare the batter. Crack the eggs into a bowl and whisk them well with a hand whisk, then mix them with the milk. Add the flour, salt, and grated Parmesan to the egg mixture. Finally, mix in 1-2 tablespoons of pesto.

  3. Once the pan is hot, carefully remove it from the oven and add the butter. While the fat is melting, tilt the pan left and right to evenly coat it. Pour the prepared batter into the hot greased pan and immediately place it in the hot oven. Let the pancake bake for 20-25 minutes. It’s done when it puffs up and turns a beautiful golden brown.

  4. Carefully remove the pan from the oven. Top the baked pancake with small dollops of the remaining pesto and slices of prosciutto. Optionally, grate some Parmesan over the top. Serve the dish while it’s still warm.

Nutrition Information (Per 100g)

  • Calories: 249.93 kcal
  • Fat: 14.85 g
    • Saturated Fat: 7.18 g
  • Carbohydrates: 13.61 g
    • Sugars: 0 g
  • Protein: 11.14 g
  • Fiber: 0.25 g

Advice

Pesto can be store-bought or homemade.