Dutch Baby Pancakes are large, baked, pancakes that are usually topped with savory items as opposed to syrup. These are infused with basil, and topped with one of my favorite combos, Burrata and Prosciutto! This makes an excellent brunch item or lunch item for friends or family.
3 room-temperature large eggs
¾ cup milk, room temperature
3 tbsp unsalted butter, melted, divided
½ cup AP flour
2 tbsp cornstarch
½ tsp kosher salt
½ tsp black pepper
½ cup fresh basil
½ cup fresh Italian parsley, chopped
5–6 pieces Prosciutto di Parma
1 large ball burrata, torn in different pieces
EVOO to taste
Place a cast iron in center of grill and preheat grill to 450°. Let skillet heat at least 25 minutes total
Put eggs in a blender on high speed until very frothy, about 1 minute. With motor running, gradually stream in milk, then 2 Tbsp. butter, basil, and italian parsley; blend another 30 seconds. Add flour, cornstarch, salt, and pepper and blend just to combine.
Carefully remove skillet from the grill and add remaining 1 Tbsp. butter in skillet to coat. Immediately pour batter into the skillet, and bake pancake until puffed and brown around edges, 20–25 minutes. It will begin to deflate as soon as it comes out. Top with prosciutto di parma, burrata, and drizzle with olive oil.