Dutch baby pancakes with burrata and prosciutto
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.
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.
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