Black Garlic Kitchen

Black Garlic Dutch Pancake

A savoury twist on a classic Dutch pancake – a cross between an eggy pancake and a Yorkshire pudding filled with ham, Gouda cheese and Black Garlic.

Black garlic Dutch pancakes

Prep: 10 mins + resting | Cook: 20 mins | Serves: 2

Ingredients

  • 75g plain flour
  • ¼ tsp Black Garlic Salt
  • ¼ tsp freshly ground black pepper
  • 3 large eggs – beaten
  • 125ml whole milk whisked together with ¼ tsp Dijon mustard and ¼ tsp Black Garlic Paste
  • 2 tbsp vegetable oil
  • 50g Gouda cheese – grated
  • 50g wafer thin ham – sliced
  • 6 cloves Black Garlic – chopped 

Method

  • First make the batter – mix the flour, salt and pepper together in a bowl. Make a well in the centre of the flour.
    Whisk in the eggs to make a thick batter, then gradually add the milk mix and whisk until the batter is smooth.
    Pour the batter into a large jug and leave to rest for 30 minutes.
  • Mix the cheese, ham and Black Garlic together.
  • Preheat the oven to 220C/200Cfan/Gas7.
  • Add the vegetable oil to a 25cm x 18cm roasting dish. Place in the preheated oven for 5 minutes to heat the oil.
  • Remove the roasting dish, moving swiftly pour in the batter mix. Sprinkle the ham, cheese and Black Garlic mix on top, making sure to leave a border for the pancake to rise around the filling. Quickly return the roasting dish back to the oven.
  • Cook for 20 minutes until lightly browned and puffed up around the filling.
 
To Serve: serve immediately. This is perfect served alongside a green salad tossed in BGK’s Vinaigrette Dressing.
 

Top Tip: the trick to making the best Dutch Pancake is to heat the pan with the oil in the oven before adding the batter. This ensures the moment the batter hits the pan, it starts to puff up around the sides.

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