Cuban Sandwich Dutch Baby
Forget everything you think you know about Dutch Babies and throw it out the window. You won’t need it here. This isn’t your ordinary Dutch Baby. A large sweet pancake topped with berries and sweetened cream is nowhere to be found today. That’s because I’ve turned the classic Dutch Baby on it’s head and converted it into a savory brunch dream. It’s classic Cuban sandwich meets pancake, and while it sounds a little “out there,” I can promise you that it’ll quickly become your new favorite way to make a Dutch Baby. A savory pancake topped with mustard, Swiss cheese, ham, smoked pork, and pickles; what’s not to love? Impress your family and friends at your next brunch and act like you’ve just invented the greatest thing to happen to brunch in a long time, I won’t mind if you take the credit. After all, what are friends for?
Cuban Sandwich Dutch Baby
Equipment
- Blender
- Cast iron skillet
Ingredients
Dutch Baby:
- 3 large eggs room temperature
- ½ cup all-purpose flour
- 1 tablespoon cornstarch
- ½ cup whole milk room temperature
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly cracked black pepper
- 3 ½ tablespoons unsalted butter melted
Topping:
- 3 tablespoons yellow mustard
- 4 ounces Swiss cheese
- 4 ounces Black Forest ham
- 4 ounces smoked pork chop slices
- 1/2 cup pickle slices
Instructions
- Preheat oven to 450°F, with a 10-inch cast iron skillet in the oven.
- Meanwhile, add the eggs to a blender and blend until frothy. While the machine is running, steam in the milk and melted butter and blend for another 30 seconds. Stop the blender and add in the flour, cornstarch, salt and pepper.
- Carefully remove the hot cast iron from the oven and add the butter. Swirl it to coat the bottom of the skillet as evenly as possible. Quickly pour the batter into the skillet and return it to the oven. Cook until the pancake has puffed up and is golden brown around the edges, about 20 minutes.
- Remove the pancake from the oven and spread the bottom with mustard. Then top with a few slices of Swiss cheese, black forest ham, and smoked pork chop slices. Return to the oven and bake just until the cheese has melted and the meats have warmed through, about 3 to 5 minutes.
- Once the cheese has melted through, you can finish the Dutch baby off by adding some pickle slices on top because it wouldn’t be a Cuban sandwich without pickles! Slice and serve!
