Ingredients
3large eggs
1tbspdijon mustard
½tspsalt
¼tspfreshly ground black pepper
1cupall-purpose flour,spooned into a measuring and leveled-off
1¼cupwhole milk,or substitute with ¼ cup heavy cream and 1 cup skim milk
⅔cupgruyere cheese
1tbspfresh chives,finely chopped
3tbspunsalted butter
5slicesham,thinly sliced, finely diced
Preparation
Preheat the oven to 425 degrees F and set an oven rack in the middle position.
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.
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 about 25 minutes.
Cut the pancake into thin wedges and serve. Enjoy!
