Savory Dutch Baby
with Prosciutto, Mozzarella & Arugula
- Milk
- Eggs
- Wheat
Ooh, baby! This skillet-size pancake has that “wow” factor that makes eyes open wide. Like a giant popover, the batter poofs up dramatically as it cooks. Then there are the surprisingly savory toppings, like fresh mozzarella, prosciutto, and arugula tossed with olive oil. Perfect for lunch (or brunch!), this baby is so easy to make you’ll want to go Dutch all the time.
Ingredients
¾ tablespoon
Sour Cream
(Contains: Milk)
2 ounce
Arugula
2 unit
Eggs
(Contains: Eggs)
¼ unit
Milk
(Contains: Milk)
1 ounce
Prosciutto
5 teaspoon
Balsamic Glaze
⅓ cup
Flour
(Contains: Wheat)
2 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 425 degrees. Allow ingredients to come to room temperature. Wash and dry produce.
In a large bowl, whisk together half the sour cream, two eggs*, ⅓ cup flour, ¼ cup milk, and a big pinch of salt until smooth (for 4 servings, use all the sour cream, three eggs, ½ cup flour, and ½ cup milk; save remaining egg for another use). (Be sure to measure the milk—we sent more.)
Place 1 TBSP butter (2 TBSP for 4 servings) in a medium ovenproof pan. Once oven is preheated, place pan on middle rack; heat until butter melts and starts to bubble. TIP: Watch carefully to avoid burning.
Once butter has melted, remove pan from oven and carefully swirl once to evenly coat bottom; pour in batter. Bake on middle rack until puffed and golden, 20-25 minutes.
While Dutch baby bakes, dice half the mozzarella (all the mozzarella for 4 servings) into ½-inch pieces. Roughly tear half the prosciutto (all the prosciutto for 4) into thirds (it’s OK if the pieces aren’t perfect—it looks better that way!). TIP: Save any remaining mozzarella and prosciutto for another use.
When Dutch baby has about 2 minutes left, in a medium bowl, toss arugula and half the diced mozzarella with a large drizzle of olive oil.
Top Dutch baby with as much arugula salad, torn prosciutto, and remaining diced mozzarella as you like. Season with pepper and drizzle with balsamic glaze.
Serve family style directly from pan (or cut into wedges and divide between plates).
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the savory twist; some found it bland and suggested seasoning the batter for more flavor.
- Ease of prep: First-timers were surprised how easy it was to make, though some struggled with pan size and cooking time.
- Suggestions: Consider specifying pan size and preheating it for better rise; adjust cooking time and temperature as needed.
- Portions: Some felt it was too small for four people; others had plenty with leftovers.
- Toppings: The balsamic glaze was a hit 🎉; try adding a light base to help toppings stick better.
Reviews from our home cooks
We make sweet Dutch babies pretty often, so we were excited to try something new.....IT WAS AMAZING!! The balsamic glaze was the call over just a normal balsamic vinegar (as the glaze is closer to REAL balsamic).
My first experience with making a Dutch baby. So easy! Instead of a bread bowl with soup, it was a bread bowl with salad! Awesome
We loved this! The arugula was crisp and peppery the balsamic glaze was great. The mozzarella was perfect. It was a great combination of flavors and textures.
This was so easy!!!! And so delicious. We decided to add shallots & radishes and swap out the mozzarella for parmesan. So yummy and savory. Nice easy filling meal!
I ordered this on a whim, not sure exactly what to expect, and it turned out to be quite good! The pancake puffed up a little more than I expected, kind of like a popover, but the flavors were good and it was a quick and easy meal!
Popovers are an old family favorite and this was basically a giant popover. Though we usually put a family recipe gravy or honey on ours this was a new twist and we loved it. Also, I loved that the eggs really were like farm raised chicken eggs. The yolk was a nice deep yellow/orange not the pale yellow of normal store bought. Way to go for quality ingredients!
Mine cooked in 16 minutes not 20 to 25. Maybe the oven is too hot as it started to burn on the bottom. I used a cast iron pan which may have made a difference. Good flavors. Easy to make
Easy and tasty. I look forward to making this again for fun at home brunches
The most unique item I have had in a while. Good portion and very tasty.
Arugula salad did not mesh well with Dutch baby ingredients. Would have loved this with the arugula as a side salad. Next time that is what I will do.
