Bismarcks

Ingredients

• 42 g (3 tablespoons)butter
• 120 ml (½ cup)whole milk
• 60 g (½ cup)plain flour
• 2eggs
• 113 g (4 ounces)thinly sliced prosciutto
• 170 g (6 ounces)grated Swiss cheese
• 1 tablespoonEverything Bagel seasoning

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Lightly grease a shallow rectangular baking dish with butter-flavoured cooking spray or softened butter. Add the 42 g (3 tablespoons) of butter to the dish and put it in the oven.

2. 2

   Mix the batter

   Meanwhile, whisk or beat the milk, flour and eggs together in a medium bowl until they form a batter.

3. 3

   Add the toppings

   When the butter in the dish has melted, pour in the batter. Tear the prosciutto into pieces and scatter them over the surface, then distribute the Swiss cheese evenly across the top. Sprinkle on the Everything Bagel seasoning, adding more to taste if you like.

4. 4

   Bake until set

   Bake for about 12 minutes. Take the dish out when the batter looks cooked and has a crêpe-like consistency.

5. 5

   Cut and serve

   Cut the Bismarck into 12 squares and serve warm.

What is a Bismarck?

The name Bismarck is used for different foods, but this recipe makes a savoury, oven-baked pancake with a thin, tender base. The method resembles a quick batter bake: the mixture cooks in a hot, buttered dish rather than being flipped in a pan.

This version pairs the soft base with salty prosciutto, melted Swiss cheese and a savoury seasoning blend. It is a flexible format for brunch or a light meal, and the recipe can also be adapted with sweet toppings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 11g protein, 8g carbs, 9g fat.

The flour supplies most of the carbohydrates, while butter and Swiss cheese contribute much of the fat; eggs, cheese and prosciutto provide most of the protein. Serve a square with fruit or a salad for a more balanced plate.

Why the hot butter matters

Melted butter: warming it in the baking dish coats the base before the batter goes in and helps the pancake bake evenly. Keep an eye on it while the oven heats; the recipe calls for melted butter, not browned butter.

Greased dish: use a shallow rectangular dish so the batter can spread into a relatively thin layer. If using softened butter to grease it, cover the base and sides lightly.

Mixing a smooth batter

Whisk gently: combine the milk, flour and eggs until the mixture is blended. A fork works too, though a whisk can make it easier to break up flour lumps.

Pour promptly: once the butter has melted, add the batter to the dish and arrange the toppings. This keeps the process simple and avoids leaving the melted butter to cool for too long.

Getting the texture right

Doneness cue: the recipe describes the cooked batter as having the consistency of a crêpe. Look for batter that appears set rather than wet in the centre when the bake is ready.

Topping coverage: scatter the torn prosciutto across the surface and spread the cheese over the whole pancake. The prosciutto pieces do not need to lie flat.

Timing and serving

Bake time: allow about 12 minutes in a 175°C (350°F) oven, checking the texture before taking the dish out. The full recipe takes 27 minutes, including preparation.

Serve warm: cut the bake into 12 squares while it is still warm. It works on its own or alongside fruit or a simple salad.

Sweet and savoury toppings

Savoury finish: the recipe description suggests melted butter and a squeeze of fresh lemon juice as a simpler topping. For this version, the prosciutto, Swiss and Everything Bagel seasoning provide a saltier, more substantial finish.

Sweet option: fruit or jam can replace the savoury toppings, with a dusting of icing sugar. Keep the toppings suited to the occasion and add them after baking where appropriate.

Recipe notes & tips

• Measure the butter into the dish before putting it in the oven so it melts while you prepare the batter.
• Use a whisk to break up any flour lumps before pouring the batter.
• Tear the prosciutto into small pieces for more even coverage.
• Spread the Swiss cheese across the surface rather than piling it in the centre.
• Check the centre at around 12 minutes and bake only until the batter looks set.
• Add extra Everything Bagel seasoning sparingly, as the prosciutto and cheese are already savoury.

Variations

• Lemon and butter: skip the prosciutto, cheese and seasoning, then finish with melted butter and fresh lemon juice.
• Fruit and jam: use fruit or jam instead of the savoury toppings and dust the baked pancake with icing sugar.
• Mushroom topping: scatter sliced, cooked mushrooms over the batter for an earthy savoury alternative.
• Herb finish: add chopped fresh herbs after baking for a fresh note alongside the cheese.
• Extra seasoning: add more Everything Bagel seasoning to taste for a more pronounced savoury topping.

Common mistakes to avoid

• Adding batter before the butter melts: the dish should be hot and the butter melted before you pour in the batter.
• Leaving flour lumps: whisk the milk, flour and eggs until the batter is blended before baking.
• Piling toppings in one spot: distribute the prosciutto and cheese across the surface for more even coverage.
• Baking by the clock alone: check for a set, crêpe-like texture around the 12-minute mark.
• Over-seasoning: taste the balance in mind, since the prosciutto and Swiss cheese are already savoury.

How to store

Refrigerate leftover squares in a covered container and eat within 3 days. Reheat in the oven until warmed through; the texture may be softer after storage.

Frequently asked questions