Parmesan Oven Pancake with Asparagus, Prosciutto and Buttermilk Blue


by Sue of Know Whey

Here is a light and savory Wisconsin parmesan oven pancake, topped with prosciutto-wrapped asparagus and delicious Wisconsin buttermilk blue cheese. Easy to make and absolutely scrumptious, it’s perfect for a spring brunch or supper.

This recipe features two of my favorite Wisconsin cheeses: parmesan and buttermilk blue. The oven pancake is similar to a large popover, and the parmesan both adds flavor and gives structure to the base. The buttermilk blue is extremely creamy and well-balanced; it enhances the asparagus/prosciutto wraps perfectly. Together, these versatile cheeses put on quite a performance! I know you will like the result.

Parmesan Oven Pancake with Asparagus, Prosciutto and Buttermilk Blue

by Sue of Know Whey

Serves 2

Oven Pancake
3 large eggs
1/2 cup whole milk
1/2 teaspoon salt (non-iodized)
3/4 cup all-purpose unbleached flour
2 Tablespoons unsalted butter, melted
1/3 cup (not packed) coarsely shredded Wisconsin parmesan cheese

6 large cooked (steamed or grilled) asparagus spears, warm
6 very thin slices good-quality prosciutto
1/2 cup Wisconsin blue cheese, coarsely crumbled
Cooking spray

Preheat oven: to 435°F for a convection oven, or 445°F for a standard oven. In either a blender, or a food processor with blade attached, add the eggs and milk. Pulse to blend. Add the salt and flour; blend until completely smooth. Then add the melted butter and immediately blend again until smooth. Finally, add the coarsely grated parmesan cheese; pulse a couple of times until just combined, leaving the cheese shreds intact. Set aside.

Place a 10-inch ovenproof skillet (cast iron or French steel pan) in the oven to heat while preparing the topping (this should take about 5 minutes): Wrap each asparagus spear in a slice of prosciutto, rolling diagonally to cover the spear. Place these on a plate to have ready at serving. Place crumbled blue cheese on a plate in the refrigerator, to have ready for serving.

Remove the hot skillet from the oven, spray with cooking spray, and then immediately pour in the pancake batter. Quickly return to the oven. Bake for 18-20 minutes, until nicely browned and baked through. If browning unevenly, turn the pan in the oven.

Serve hot out of the oven: Working quickly, slide the pancake onto a serving dish, place wrapped asparagus and blue cheese on top. Pass the parmesan around to grate finely over the hot pancake.