- 4 tablespoons salted butter, plus 2 additional pats for serving
- 4 large eggs – room temperature
- 2/3 cups whole milk – room temperature
- 2/3 cup all-purpose flour
- 1 teaspoon salt
- 4 tablespoons grated parmesan cheese
- 1/2 tablespoon fresh thyme leaves
- 1/2 tablespoon fresh chives chopped
- 1 cup spring mix greens
- 1 lemon
- 8 ounces fresh mozzarella
- 5 thin slices prosciutto
Preheat the grill to 450°F.
Place 2 tablespoons butter in a 10 inch cast iron skillet and swirl to coat the pan. Place the skillet in the center of the grill for 5 minutes to get it nice and hot.
In a blender, combine the eggs, milk, flour, salt, and 2 tablespoons melted butter. Blend on high for 1 minute or until the batter is light, frothy and free of any lumps or clumps of flour. Note – if you don’t have a blender an electric mixer will do just fine.
In a separate bowl, combine the parmesan thyme, and basil.
Carefully remove the hot skillet from the oven and pour the batter into the skillet. Quickly, sprinkle the cheese/herb mixture over the top of the batter. Place the skillet back in the center of the grill and bake for 20-25 minutes or until the pancake has fully puffed and browned on top. Remember, do not open the grill during the first 15 minutes of cooking, nobody wants a delated pancake!
While the pancake is baking, squeeze the juice from 1 lemon over the spring mix, season with salt, toss to combine.
Remove the Dutch Baby from the oven and top with a small pat or two of butter. Place the spring mix on top then tear the fresh mozzarella and place randomly on top of the spring mix along with the prosciutto. Serve immediately and enjoy! To serve you can tear off a piece or slice like a pizza into wedges.
Keywords: Grilled Savory Dutch Baby with Prosciutto and Mozzarella