Ingredients
5 thin slices prosciutto, sliced4 large eggs1/2 cup all-purpose flour1/2 cup cornmeal1/2 teaspoon salt3/4 cup whole milk1/3 cup shredded Asiago cheese4 tablespoons butter1-1/2 cups fresh arugula1 cup grape tomatoes, halved2 tablespoons creamy garlic salad dressing1 cup garbanzo beans, rinsed and drained2 tablespoons olive oil
Preparation
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.
