This delicious savory Dutch baby is perfect for a brunch or quick weeknight lunch or dinner. Similar to a popover, this is a different take on the famous breakfast dish that everyone loves. It's simple to make and so delicious!

Ingredients

• 5 thin slices prosciutto, chopped
• 4 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 3/4 cup whole milk
• 1/3 cup shredded asiago cheese
• 4 tablespoons butter
• 1-1/2 cups fresh arugula
• 1 cup grape tomatoes, halved
• 1 cup garbanzo beans, rinsed and drained
• 2 tablespoons olive oil
• 2 tablespoons creamy garlic salad dressing

Directions

1. Preheat oven to 425º. In a 10-in. cast-iron skillet over medium heat, cook prosciutto until crisp, 2-3 minutes. Remove and set aside. Place skillet into oven while making batter.
2. In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to hot skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25 minutes. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil.
3. Remove pancake from oven. Serve with arugula mixture and dressing.