If you are looking for a quick and simple supper for one, this Ham and Swiss Dutch Baby Pancake fits the bill perfectly. Its the perfect size for anyone who is wanting to cook something without any waste. It goes together very quickly using simple ingredients and can be on the table in less than half an hour!
I was wanting something quick and easy for my supper. I didn't want anything that was going to be a lot of trouble and I didn't want a lot of leftovers. I also hadn't been shopping yet so was reduced to using just what I had in the house. I had come across this recipe a few weeks ago and saved it in a folder on my Pinterest. A simple Dutch Baby Pancake, using a few simple ingredients and perfectly sized for one.
A Dutch Baby Pancake, sometimes called a German Pancake, Bismarck, Hooligan or Hootenanny is a dish quite similar to a Yorkshire pudding, or Batter Pudding as they are also called. Made with eggs, milk and flour they can be either savoury or sweet. This version I am sharing with you today is definitely savoury and is flavoured lightly with mustard and generously filled with cheese and ham. They make great breakfasts, nice lunches and light suppers.
On this occasion I enjoyed it for my supper. Such a simple dish with crisp puffy edges and an almost custardy middle it went down a real treat. I used deli ham and some grated Emmenthaler cheese I had in the refrigerator which needed using up. It was an excellent choice. The ham was rich and salty. Emmenthaler cheese is a type of Swiss cheese that has a lovely creamy nutty, almost sweet flavour. It works really well with the saltiness of the ham and the richness of the egg.
I actually ended up making it twice. The first time my dish was not quite large enough and I ended up with a thick pancake, which, while still quite tasty, was not quite what I was looking for. I repeated the process a second time and this time I used a larger enamel baking dish and it came out perfectly. The original recipe poster recommends a cast iron skillet and I can see where that would work best of all.
As a breakfast you might want to serve this with some syrup for drizzling. Trust me, it tastes delicious that way. For supper you might want it with a salad on the side. It is fabulous either way and was the perfect supper. I found it quite filling actually and would make it again!
INGREDIENTS NEEDED
TO MAKE A
💛 HAM AND SWISS DUTCH BABY PANCAKE💛
With the exception of maybe the cheese, you probably have everything you need to make this delicious breakfast in the house right now! You will need a 6 1/2-inch oven-proof skillet or baking dish.
- 1/2 TBS of butter
- 1 large egg
- 1/4 cup (60ml) whole milk
- 1/2 tsp of stone ground mustard
- 1/8 tsp of kosher salt
- 1/8 tsp grated nutmeg
- 1/4 cup (30g) plain all-purpose flour
- 1 oz (28g) finely chopped deli ham (for me that was 2 slices
- 1 oz (28g) grated Gruyere cheese (about 1/4 cup)
💛 INGREDIENTS NOTES💛
Butter, salted
I used salted butter. This helps to keep the pancake from sticking and adds a nice nutty golden color to the base and sides of the pancake.
Egg
This helps to bind the batter and creates a nice fluffy texture.
Milk
I use whole milk as that is all I keep in the house. You can use any cows milk and I have it on good authority that almond milk also works well.
Mustard
This adds a bold and tangy flavour that works very well with the ham and the cheese.
Ham
I used deli ham, about 2 slices of the brand that I have in the house, but they are small thin slices. You can also use leftover chopped cooked ham, or even chopped ham steaks.
Cheese
Gruyere or Emmenthaler cheese is lovely with a sweet and nutty flavor that works very well with the ham. You can really use any type of cheese that you enjoy and that has a great melting property and flavor.
💛 HOW TO MAKE A HAM AND SWISS DUTCH BABY PANCAKE💛
- Preheat your oven to 400*F/200*C/gas mark 6. Place the butter into an oven-proof skillet or baking dish that is 6 1/2 inches in diameter. Pop it into the oven to melt the butter. (Don't let the butter burn. I put it into the oven only after I have everything else mixed and ready to go. Once the butter is melted and foaming I add the batter.)
- Whisk the egg, milk, mustard, salt and nutmeg together in a small bowl until evenly mixed together. (I use a small wire whisk for this. You can also use an electric hand whisk.)
- Slowly whisk in the flour until it is thoroughly amalgamated and smooth. Stir in the ham and the cheese. (Again use the whisk for the flour. I stir the ham and cheese in with a fork.)
- Take the dish out of the oven (using a pot holder) and swirl the butter to grease the bottom and sides.
- Pour the batter into the baking dish and return to the oven.
- Bake for about 20 minutes until the Dutch Baby is puffed in the center and golden brown around the edges. (It will rise in the middle and then fall when you take it out of the oven.)
- Remove from the oven and use a spatula to transfer the Dutch Baby to a cooling rack or your serving plate.
- Leave to cool slightly before serving. Delicious!
*I garnished mine with some chopped parsley, but you could also garnish with some chopped spring onions or leave out a garnish altogether.
*I also roasted some little heart shaped toasts in the oven at the same time as I was baking the Dutch Baby.
💛 HINTS AND TIPS FOR SUCCESS💛
Do use the correct size of pan
If you use a larger pan, your pancake will be very thin and you run the risk of it burning. Too small a pan and you end up with a thick rubbery pancake.
Preheat your pan before you pour in the batter
Pouring the batter into a hot pan helps the pancake to start rising as soon as it hits the pan and sears the bottom, so there is less likelihood of it sticking.
Do use the required amount of butter for oiling the pan
This helps to ensure that the pancake does not stick.
Whisk your batter well
Whisk your batter well with an electric mixer or a wire whisk so that no lumps remain.
Grate your own cheese
Those pre-grated cheeses often have things added to them like cellulose (wood fiber) to help to make them flow easier. it is much better to grate your own cheese.
Chop your ham up into tiny pieces
This gives you a much nicer finish and makes a small amount of ham go further.
💛 FREQUENTLY ASKED QUESTIONS💛
DO I NEED TO USE DELI HAM?
Not at all. Feel free to use leftover baked ham, ham steak or even flakes of ham that come in a can. You could even use crumbled crisp bacon.
MUST I USE SWISS CHEESE?
Feel free to use any type of cheese you like and that you feel would go nicely with ham.
CAN I SUBSTITUTE A DAIRY FREE MILK?
This will work with other milks such as almond. You can also use a lower fat milk if you wish.
WILL THIS WORK WITH A GLUTEN FREE FLOUR?
Yes, I would use a one for one gluten free flour.
MUST I USE A STONE GROUND MUSTARD?
Feel free to use any type of quality mustard. Today I used Dijon.
DO I NEED TO USE A 6 1/2 INCH PAN?
It is best that you use a pan at least this size so that the batter can spread out properly. Any smaller and you run the risk of having a heavy pancake that doesn't rise properly.
💛 A FEW MORE RECIPES SIZED JUST FOR ONE 💛
CHEESY TUNA CASSEROLE FOR ONE - This recipe is a delicious tuna casserole that is perfectly sized just for one person. You will find it is very generous, and if you added several sides, you might even be able to stretch it to feed two, but it is more than adequate for one. Beautiful chunks of Albacore tuna, folded into a rich and creamy cheesy sauce along with Ditalini pasta and frozen peas for the basis of this casserole. The sauce boasts not one, but two different cheeses and the perfect combination of herbs and seasonings. A buttery cracker crumb topping adorns the top. Crisp, buttery and very moreish.
SEVEN LAYER SALAD FOR ONE - This is a reduced size recipe for a beautiful salad composed of seven different layers of tasty salad ingredients, topped with a creamy sour cream and mayonnaise dressing. Kind of like the icing on the cake, and on top of that cheese and bacon. The full-sized recipe is a very popular salad to take to pot-lucks and family get-togethers. This smaller sized one fits perfectly in a mason jar and lacks none of the deliciousness of the original full sized salad. Perfect for a packed lunch as well!
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Yield: Serves one
Ham and Swiss Dutch Baby Pancake
Prep time: 5 MinCook time: 20 MinTotal time: 25 Min
A simple and delicious breakfast for one. Baked in a small dish, its ready in 30 minutes and is loaded with flavour.
Ingredients
- 1/2 TBS of butter
- 1 large egg
- 1/4 cup (60ml) whole milk
- 1/2 tsp of stone ground mustard
- 1/8 tsp of kosher salt
- 1/8 tsp grated nutmeg
- 1/4 cup (30g) plain all-purpose flour
- 1 oz (28g) finely chopped deli ham (for me that was 2 slices
- 1 oz (28g) grated Gruyere cheese (about 1/4 cup)
Instructions
- Preheat your oven to 400*F/200*C/gas mark 6. Place the butter into an oven-proof skillet or baking dish that is 6 1/2 inches in diameter. Pop it into the oven to melt the butter.
- Whisk the egg, milk, mustard, salt and nutmeg together in a small bowl until evenly mixed together.
- Slowly whisk in the flour until it is thoroughly amalgamated and smooth. Stir in the ham and the cheese.
- Take the dish out of the oven (using a pot holder) and swirl the butter to grease the bottom and sides.
- Pour the batter into the baking dish and return to the oven.
- Bake for about 20 minutes until the Dutch Baby is puffed in the center and golden brown around the edges.
- Remove from the oven and use a spatula to transfer the Dutch Baby to a cooling rack or your serving plate.
- Leave to cool slightly before serving. Delicious!
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
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If you're in the mood for something fun, comforting, and a little bit cheeky, this Welsh Rarebit Poutine is the kind of dish that will make you smile even before you take the first bite. It starts with a batch of hot crispy fries, topped with bits of cheese, melting from the heat of the fries and ends up with a delicious drenching of a rich velvety Welsh Rarebit cheese sauce.
Traditionally Welsh Rarebit is spooned over hot toast as classic British pub fare. This is not that and I don't apologize one bit. Instead what you have here is a mix of two classic delicious comfort foods, married together a playful fusion that turns simple fries into something that is indulgent and irresistible!
I will probably get under the skin of two cultures by posting this fusion recipe, but that's okay. Somethings are just so delicious that they deserve to be shared and this is one of them. This recipe is, in short, phenomenal! I kid you not.
I first saw this recipe here quite a while back and I bookmarked it to make one day. It combined two of my favorite things, Welsh Rarebit and Canadian Poutine, in a most delicious looking way. I knew that it was something I was going to want to try.
I did make some changes to the recipe. First, I cut the recipe basically in half as I just did not need anything that decadent in such a large quantity. Truthfully I cut it in half yet again to make only two servings, but am giving you the four serving sized recipe here today.
Secondly I made my own air fryer chips. I love making my own chips/French fries in the air fryer. They are healthier and they taste better in my opinion. Plus they don't take up precious room in the freezer.
For the cheese I had a bit of cheese left from when my sister and I visited the cheese farm a few months back. A five year aged cheddar. It has the most beautiful flavor with a rich and creamy texture. You want to use a well flavored cheddar for this.
Finally I did not use beer. I know beer is traditional for a rarebit, but it is just not something I keep in my home. I made an excellent substitute using chicken stock and a bit of cider vinegar to add some of the sharpness associated with beer and I have to say it worked excellently.
I did not have any cheese curds. (I know what was I thinking!) I did have a nice block of Emmenthaler cheese, which is Swiss. Sweet and nutty. I cut a bit of that into small cubes and layers it on top of the chips for the last five minutes of their cook time. This was an excellent choice. Nice cheese string and the flavor was really good.
The end result was a dish that is truly amazing. I don't think I have tasted anything half this good in quite some time. I was wishing that I had someone here to share it with, it was that good! I highly recommend that you run into the kitchen and start making this now!! I promise you that you won't regret it!
🥔💛INGREDIENTS NEEDED TO MAKE WELSH RAREBIT POUTINE🥔💛
These are pretty simple ingredients. If you use the best that you can afford to buy you are going to be amazed at the deliciousness of this dish.
- 1 1/2 TBS (12 g) plain all-purpose flour
- 1 1/2 TBS (21g) salted butter
- 3/4 cup of chicken stock, remove 1 TBS and add 1 TBS of apple cider vinegar
- 1/4 tsp coarse black pepper
- pinch of cayenne pepper
- 1/2 TBS Dijon mustard
- 1/2 TBS Worcestershire sauce
- pinch of nutmeg
- 4 ounces (100g) sharp/strong white cheddar cheese, grated
- 14 ounces (3/4 pound/396g) of frozen French fries, cooked or a double recipe of my Air Fryer Chips (I highly recommend!)
- fresh cheese curds to your taste (optional)
🥔💛INGREDIENTS NOTES🥔💛
All-Purpose Plain Flour
This forms the base of the roux - a classic thickener for the cheese sauce. Flour cooked with butter gives the sauce body and prevents any flour taste.
Salted Butter
Melted with the flour to create the roux, this adds a richness and helps to develop that nutty golden flavor when cooked properly.
Chicken Stock and Vinegar
I used this in place of beer. This adds a depth, bitterness, and complexity to the sauce, and works very well for those who do not want to use alcohol. If you don't have a problem with alcohol, by all means replace it with beer, a dry apple cider, or even a dry white wine.
Black Pepper, Cayenne and Nutmeg
These seasonings give the sauce warmth and a gentle kick. Cayenne adds a subtle heat that works well with the richness of the cheese.
Dijon Mustard
A classic component of Welsh Rarebit, mustard adds a tanginess and sharpness, cutting through the creamy cheese and giving the sauce it's signature flavour.
Worcestershire Sauce
Adds a savoury depth and umami. It's essential for achieving that traditional pub-style rarebit taste.
Strong/Sharp White Cheddar Cheese
This is the star of the show. Sharp cheddar melts smoothly and gives the sauce it's bold, tangy, deeply savoury flavor. DO grate your own and use a good quality cheddar. This is essential.
French Fries
This is the base of the Poutine. You can use a good crispy frozen fry, crispy and seasoned work well, or you can make my recipe for Air Fryer Chips. I highly recommend that. It's what I used. You will need to double it for four servings.
Cheese Curds
These add extra texture and richness. I did not have cheese curds on the day so I used a good Emmenthal cheese, cut into small cubes. It was excellent.
🥔💛HOW TO MAKE WELSH RAREBIT POUTINE🥔💛
As simple as cooking some oven chips and creating a delicious cheese sauce to spoon over top.
- Cook your chips/fries according to the package directions or my directions while you are making the cheese sauce. (I used my homemade version of oven chips made in the air fryer. They are delicious.)
- Melt the butter in a small saucepan over medium heat. Whisk in the flour, whisking constantly to prevent lumps. Whisk until the mixture smells nutty and turns a golden brown. (Keep whisking it to keep it moving and prevent it from burning. It should only be a light brown with all of the flour flavour cooked out.)
- Whisk in the chicken stock and vinegar mixture. Add the Worcestershire sauce, mustard, pepper, cayenne and nutmeg. Heat to a simmer. (I use my small wire whisk for all of the whisking. It does a great job. It will thicken only slightly and thicken more when you add the cheese.)
- Add the cheddar, whisking it in well until it melts. Reduce the heat to low and keep on a simmer for about 5 minutes, whisking occasionally. This will really develop the flavors of the sauce. (If you are going to keep it for very long, take it off the heat and then gently reheat it.)
- If you are adding cheese curds, add them to the fries for the last five minutes of cooking. (I just sprinkled the cubes over top.)
- Divide the hot fries (with the melted cheese curds) to four heated plates and drizzle the rarebit cheese sauce over top. Enjoy immediately. (These are the best!)
🥔💛HINTS AND TIPS FOR SUCCESS🥔💛
Cook your roux long enough for a nutty golden flavour
The roux is the foundation of the sauce - make sure you whisk the butter and flour until it turns golden and smells slightly nutty. This will ensure that any raw flour flavour is gone and it will give the sauce a richness and depth.
Add the liquid (Stock or Beer) slowly and whisk well
Pouring the liquid in slowly as you whisk ensures a smooth velvety sauce and prevents lumps.
Don't skip the seasoning
All of the seasonings help to build the signature flavour. Pepper, cayenne, mustard, Worcestershire and nutmeg all contribute to the bold, classic Welsh Rarebit taste. Adding them before the cheese allows the flavours to bloom properly.
Use sharp cheddar for the best flavor
Sharp cheddar melts beautifully and gives the sauce its robust tangy flavor. Its essential to achieving that traditional rarebit profile.
Let the sauce simmer until fully developed
After adding the cheese, continue cooking until everything has melted and the flavours have all melded to a rich and cohesive sauce. What you are looking for is something rich and silky.
Serve immediately for the best texture
Welsh rarebit sauce is at it's peak when hot and freshly melted. Drizzle it over the fries right before serving for maximum creaminess and crisp-to-soft contrast.
🥔💛FREQUENTLY ASKED QUESTIONS🥔💛
WHAT IS WELSH RAREBIT?
Welsh Rarebit is a traditional Welsh dish composed of a rich and robust cheese sauce made from a roux. It's traditionally served over toasted bread as classic British pub fare dating back to the 1700's.
HOW IS THIS RECIPE DIFFERENT FROM TRADITIONAL POUTINE?
Traditional poutine uses fries, cheese curds, and brown gravy. This version replaces the gravy with a rich Welsh Rarebit cheese sauce.
IS IT OKAY TO USE BEER INSTEAD OF THE CHICKEN STOCK/VINEGAR MIXTURE?
By all means. The original recipe uses beer. I switched it out because beer is not something I have in my home. You could also use wine or apple cider.
WHAT KIND OF FRIES WORK BEST?
You can use seasoned frozen fries for more layers of flavor, or plain frozen fries. I used my homemade Air Fryer Chips and they were excellent.
CAN I CUSTOMIZE THIS RECIPE?
By all means. You can add crispy bacon, fried onions, crispy fried onions, whatever you think you will enjoy along with the fries and rarebit sauce.
🥔💛A FEW MORE POTATO RECIPES TO ENJOY🥔💛
If, like me, the potato is your favorite vegetable you might also enjoy the following tasty recipes.
RUSTIC SMASHED RED POTATOES - These are like a smashed mashed potato, meant to be rustic and creamy all at the same time. This totally works. Red skinned potatoes, well-scrubbed, are simmered in water along with salt and a bay leaf until fork tender. They are then drained well and mashed together with a bit of creamed cheese, butter and chives or spring onions. The end result is a potato dish that practically melts in the mouth with tastiness. These go well with just about anything! I highly recommend!
FONDANT POTATOES - These have a beautiful buttery golden brown surface, but the interior is buttery and melt-in-the-mouth tasty. This is achieved by poaching them slowly in a rich chicken stock until tender and then finishing them off by frying them in a chef's kiss of butter, garlic and herbs until golden brown and crisp on the outside. These are considered party-fare and are very indulgent and elegant. Perfect for celebratory meals and holidays. This is a very classic recipe.
Pin this delicious recipe to your Potato, Snack or Side Dish Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: makes 4 servings
Welsh Rarebit Poutine
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Prepare to fall in love. This traditionally delicious Canadian dish just got a million times better.
Ingredients
- 1 1/2 TBS (12 g) plain all-purpose flour
- 1 1/2 TBS (21g) salted butter
- 3/4 cup of chicken stock, remove 1 TBS and add 1 TBS of apple cider vinegar
- 1/4 tsp coarse black pepper
- pinch of cayenne pepper
- 1/2 TBS Dijon mustard
- 1/2 TBS Worcestershire sauce
- pinch of nutmeg
- 4 ounces (100g) sharp/strong white cheddar cheese, grated
- 14 ounces (3/4 pound/396g) of frozen French fries, cooked or a double recipe of my Air Fryer Chips (I highly recommend!)
- fresh cheese curds to your taste (optional)
Instructions
- Cook your chips/fries according to the package directions or my directions while you are making the cheese sauce.
- Melt the butter in a small saucepan over medium heat. Whisk in the flour, whisking constantly to prevent lumps. Whisk until the mixture smells nutty and turns a golden brown.
- Whisk in the chicken stock and vinegar mixture. Add the Worcestershire sauce, mustard, pepper, cayenne and nutmeg. Heat to a simmer.
- Add the cheddar, whisking it in well until it melts. Reduce the heat to low and keep on a simmer for about 5 minutes, whisking occasionally. This will really develop the flavors of the sauce.
- If you are adding cheese curds, add them to the fries for the last five minutes of cooking.
- Divide the hot fries (with the melted cheese curds) to four heated plates and drizzle the rarebit cheese sauce over top. Enjoy immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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