I took as inspiration the classic Dutch baby baked pancake and made a savory version as good for dinner as breakfast. My inspiration is David Eyre Pancake from New York Times Cookbook. —Anne Taylor Davis
4 thin slices
Ripe peach, sliced and diced, peeled if preferred
Flour (Wondra is very good for this recipe but not necessary)
Add butter to ovenproof skillet, place in oven to melt.
In food processor, add milk, flour and eggs and combine until batter is smooth. A few lumps are fine. Add peaches and proscuitto
Swirl butter in hot pan. Pour batter quickly into hot pan. Return pan to oven and bake pancake until golden and puffy, about 20 minutes. Not advisable to open oven while baking. This pancake behaves like a souffle and may fall.
Serve immediately. You may want to add a sprinkle of coarse sea salt and a grind of black pepper.