More often served as a sweet breakfast dish, a Dutch baby/German pancake can easily provide a savory platform for any number of toppings any time of the day. This version is seasoned with salt and pepper mixed with a scattering of onion, topped with more onion, peppered ham and served with a grated hard cheese. Whip two large eggs and a half cup each flour and whole milk into a froth. Pour into a heated, well-buttered skillet and cook in a very hot oven until puffed and browned. Serve with grated hard cheese and sour cream.