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Ham & Cheese Oven-Puffed Pancake

5 stars based on 13 votes

ham and cheese oven-puffed

The inspiration for this ham and cheese oven-puffed pancake comes from my latest cookbook crush, Tasting Paris: 100 Recipes To Eat Like A Local by Clotilde Dusoulier. Clotilde is the lovely voice behind the Paris-based cooking blog Chocolate & Zucchini, and also the author of several cookbooks. I spent a lot of time in Paris in my early twenties, both as a student and an au pair, so the recipes and photos in this book have me wistfully longing to go back in time. (Wouldn’t that be nice to do, just for a bit?) In France, an oven-puffed pancake is called a pascade. Clotilde writes, “If ever a dish was more than the sum of its parts, this is it. The simple batter cooks up to an astonishing texture, halfway between a crepe and a soufflé, crisp on the outside and comfortingly tender inside. Think of it as the French cousin to the Dutch baby…[it’s] a natural fit for brunch, but I like it better in the early evening, served with sparkling wine.” I took Clotilde’s basic recipe and — keeping with the French theme — added a spoonful of Dijon, some chopped ham, grated Gruyere, and chives to make it a bit more substantial. So you can serve this version as a light dinner with mixed greens, too.

how to make ham and cheese oven-puffed pancake

To begin, combine the eggs, mustard, salt, and pepper in a large bowl.

how to make ham and cheese oven-puffed

Whisk well to combine, then whisk in the flour.

how to make ham and cheese oven-puffed

Gradually add the milk, whisking until the batter is smooth.

how to make ham and cheese oven-puffed

Add the cheese and chives.

how to make ham and cheese oven-puffed

Mix well.

how to make ham and cheese oven-puffed

Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around.

how to make ham and cheese oven-puffed

Sprinkle the ham evenly around the pan.

how to make ham and cheese oven-puffed

Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed.

how to make ham and cheese oven-puffed

Carefully transfer the pan to the preheated oven and bake for 20 to 25 minutes.

how to make ham and cheese oven-puffed

It will appear puffed straight out of the oven, but will quickly collapse. Cut the pancake into thin wedges and serve.

how to make ham and cheese oven-puffed

 

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Ham & Cheese Oven-Puffed Pancake

Servings: 4
Prep Time: 15 Minutes
Cook Time: 25 Minutes
Total Time: 40 Minutes

Ingredients

  • 3 large eggs
  • 1 tablespoon Dijon mustard
  • Heaping 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup all-purpose flour, spooned into a measuring cup and leveled-off
  • 1-1/4 cups whole milk (or substitute 1/4 cup heavy cream + 1 cup skim milk)
  • 2/3 cup grated Gruyere cheese
  • 1 tablespoon finely chopped fresh chives
  • 3 tablespoons unsalted butter
  • 5 slices (4 oz) thinly sliced ham, finely diced

Instructions

  1. Preheat the oven to 425°F and set an oven rack in the middle position.
  2. In a large bowl, whisk the eggs with the mustard, salt, and pepper. Whisk in the flour. Gradually add the milk, whisking until the batter is smooth. Stir in the cheese and chives.
  3. Melt the butter in a 10-inch cast iron or nonstick ovenproof pan over medium heat. Remove from the heat and swirl the butter around. Sprinkle the ham evenly around the pan. Pour the batter over the ham, then use a fork to be sure the ham is evenly distributed. Carefully transfer the pan to the preheated oven and bake for 20 to 25 minutes. (It will appear puffed straight out of the oven, but will quickly collapse.) Cut the pancake into thin wedges and serve. (Remember that the pan is hot - I usually place a dishtowel or oven mitt over the handle as a reminder.)
  4. The pancake is best served fresh out of the oven. However, leftover slices can be reheated in the microwave.
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Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 430
  • Fat: 25 g
  • Saturated fat: 13 g
  • Carbohydrates: 29 g
  • Sugar: 4 g
  • Fiber: 1 g
  • Protein: 22 g
  • Sodium: 610 mg
  • Cholesterol: 210 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • 5 stars

    Just delicious, it was a really nice light consistency between a cheese soufflé or a flan. Not enough swiss cheese so added asagio, very good.Will make again. Thanks Jenn!

    - Odile on April 19, 2018 Reply
  • Has anyone tried this with gluten free flour? Any advice?

    - Sandy on April 19, 2018 Reply
    • It should not change anything, gluten free flour is well adapted for almost anything now. I would try with no hesitation.

      - Odile on April 19, 2018 Reply
  • 5 stars

    I made this for a Sunday night supper and will be adding to another one of my Jen favorites! Served with a small fresh herb salad and asparagus. YUM!!

    - Muffy B on April 19, 2018 Reply
  • 5 stars

    This was delicious and so easy! We plan to make this often.

    - Stephanie on April 17, 2018 Reply
  • 5 stars

    Simply Fantastic! I used fontina instead, it worked well;)

    - Julie on April 17, 2018 Reply
  • Jenn, what wine would you serve with this? Thanks!

    - Emily on April 16, 2018 Reply
    • Hi Emily, a sparkling wine would work nicely here; I think it would be delicious with a fruity sauvignon blanc or chardonnay. Hope you enjoy!

      - Jenn on April 17, 2018 Reply
  • Hi, I’d love to try this recipe but I don’t have an oven safe pan. Can I use an ordinary ceramic baking dish or does it work best in a metal dish? Also, is the same quantity of strong cheddar an acceptable substitute for the gruyère (can’t find kosher gruyère where I live) – I’d be leaving out the ham as well? Thank you!

    - Lynnsey Schneider on April 16, 2018 Reply
    • Hi Lynnsey, A ceramic baking dish is be fine to use, as is the strong cheddar. The ham adds a lot of flavor, so you might increase the mustard and chives to 1.5 tablespoons each. Please lmk how it turns out!

      - Jenn on April 16, 2018 Reply
    • 5 stars

      I made it in a large Pyrex pie dish and it worked well. I heated the dish in the hot oven then let the butter melt in the hot pan. The ham pieces sizzled and got almost crispy as I added the batter. It was magical.

      - Courtney on April 19, 2018 Reply
  • 5 stars

    Used some ‘basic’ swiss cheese, shallots instead of chives and it was delicious and easy. Mine crept up the sides of the pan like a Yorkshire pudding. Can’t wait to make it again and try some other ingredients. Thanks!

    - Mtn Mike on April 15, 2018 Reply
  • 5 stars

    AMAZING! No other words do describe. We did eat the left overs for lunch today, still great. I didn’t add chives but had some roasted asparagus to use up. Otherwise I followed to a T. Thank you Jennifer!

    - Sharon P on April 15, 2018 Reply
    • Hi Jen,
      Question… can I make the mixture a day ahead, refrigerate and make the next day? Also, could I double the recipe and still use the same size cast iron pan? If so, how long should I cook it?
      Thanks!! Love all your recipes!

      - Kristan on April 20, 2018 Reply
      • Hi Kristan, I think it’s fine to make a day ahead and refrigerate but if you’re going to double it, I’d use two pans (if you only have one pan, you can also use a baking dish). Glad you like the recipes! 🙂

        - Jenn on April 20, 2018 Reply
  • 5 stars

    This was outstanding! I haven’t made anything quite like it before. Quick to throw together and absolutely more than the sum of its parts.

    - Julie on April 15, 2018 Reply
  • 5 stars

    Jen, this looks amazing! We don’t eat pork so I was thinking of adding turkey bacon instead of just leaving the meat out entirely. Would I need to add anything to make up for the lack of meat? Thanks, looking forward to making this!

    - Elizabeth on April 14, 2018 Reply
    • Hi Elizabeth, I think turkey bacon would be great without any other changes. Lmk how it turns out. 🙂

      - Jenn on April 16, 2018 Reply
  • Hi Jenn,
    I’m eating this as I type. Made the French Carrot Salad for a side, one of my favorite recipes. The puff is delicious, but I have a question, what is the texture supposed to be like? I have a new oven and did convection for 25 minutes. It browned up nicely. I was expecting a frittata texture, but this was lighter and one bite had a bit of flour taste like it was possibly uncooked. I’m asking because I want to make sure the oven is calibrated to the correct temperature. Thanks!

    - Kerrie on April 14, 2018 Reply
    • Hi Kerrie, The texture is more like a cross between a pancake and a soufflé than a frittata, if that makes sense. I would try it without the fan next time; sounds like it may have actually been a bit overcooked.

      - Jenn on April 16, 2018 Reply
    • Which French Carrot Salad, I see two in Jenn’s repertoire? Thanks!

      - Emily on April 16, 2018 Reply
  • 5 stars

    Oh. My. God. Thank you for this recipe! I wish I had found it a long time ago. My husband and I made this tonight and we will be adding this to our favorites!

    - Marcia H. on April 14, 2018 Reply
  • 5 stars

    This was SO good and so easy to make! I didn’t have gruyere, ham, or chives on hand but had cheddar cheese, salami, and scallions and it still turned out great. The crust and texture of the whole pancake was perfect. Just to add on, your recipes are honestly the best- had a dinner party last night and made your hummus, Herbed Cottage Cheese Spread, and secret ingredient cookies and we were cleaned out (6 people, 22 cookies..impressive). Thank you for all of the great recipes, can’t wait for the cookbook!

    - Daryl on April 14, 2018 Reply
  • Do you think this would taste okay the next day, or should it be eaten immediately?

    - Jpage on April 13, 2018 Reply
    • It’s definitely best eaten immediately. Hope you enjoy it if you try it!

      - Jenn on April 14, 2018 Reply
  • Can I use a different type of cheese?

    - Arlene Nelson on April 13, 2018 Reply
    • Sure, Arlene – Any strongly flavored cheese will work well. I’d love to know how it turns out!

      - Jenn on April 13, 2018 Reply
  • 5 stars

    I too lived in France so was excited to try this. Made it last night and served with a salad and warm baguette. It was wonderful, and we felt like we were dining in a cozy French bistro. Love your recipes, Jenn!

    - Catherine on April 13, 2018 Reply
  • 5 stars

    Tremendous. I used country ham and followed your instructions exactly. And it turned out just as you said it would. I’m going to try half whole wheat flour next time around.

    - George Wallace on April 13, 2018 Reply

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