| 5.00 | slices |
thin slices prosciutto, sliced
|
| 4.00 | ct |
large eggs
|
| 0.50 |
all-purpose flour
|
|
| 0.50 |
cup cornmeal
|
|
| 0.50 |
salt
|
|
| 0.75 |
whole milk
|
|
| 0.33 |
shredded Asiago cheese
|
|
| 4.00 |
butter
|
|
| 1.50 |
fresh arugula
|
|
| 1.00 |
grape tomatoes, halved
|
|
| 2.00 |
creamy garlic salad dressing
|
|
| 1.00 |
garbanzo beans, rinsed and drained
|
|
| 2.00 |
olive oil
|
|
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. In a large bowl, whisk together eggs, flour, cornmeal and salt. Add milk and cheese; stir to combine. Add butter to skillet, swirling until melted. Pour batter into skillet; sprinkle prosciutto over batter. Bake until puffed and golden brown, 20-25. Meanwhile, toss arugula, tomatoes, garbanzo beans and oil. Remove pancake from oven. Serve with arugula mixture and dressing. |