Savoury Dutch Baby Pancakes with Sautéed Mushrooms and Egg
What do you get when you cross a Yorkshire pudding and a pancake? A Dutch Baby! Here we have a savoury version perfect for breakfast, brunch, or any time of the day. This recipe generously serves two and can easily be doubled to feed more.
How long will it take?
30 minutes
What’s the serving size?
Serves 2
What do I need?
For the Dutch pancakes
- 150g plain flour
- 320ml full cream milk
- 2 eggs, whisked
- 120g parmesan, grated
- 1 garlic clove, crushed
- 50g unsalted butter, melted
- Sea salt and ground black pepper
- 2 tbsp sunflower oil
For the Mushrooms
- 2 tbsp sunflower oil
- 300g brown field mushrooms
- 5g thyme sprigs
- 1 clove garlic, crushed
- 1 tbsp parsley
To finish
- 4 large eggs
How do I make it?
- Preheat the oven to 220C.
- Whisk the flour while slowly pouring in the milk until fully combined. Add the eggs, parmesan, garlic, melted butter, 1 teaspoon of salt and ½ teaspoon of pepper, whisk well.
- Heat 2 medium sized frying pans on high until hot. Remove from the heat and add 1 tablespoon of oil to each pan. Divide the pancake mix between the frying pans and place directly into the hot oven.
- Cook for 10 minutes, until lightly golden on top and cooked through.
- While the pancakes are in the oven, cook your mushrooms. Place a large frying pan on medium-high heat. Add the oil, mushrooms, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook until the mushrooms are golden. Add the thyme and garlic and cook for 1 more minute. Stir through the parsley and transfer the mushrooms to a bowl and keep warm.
- Return the frying pan to a medium heat and fry the eggs until the whites are cooked through and the yolk runny. Sprinkle with a little salt and pepper.
- Serve the hot pancakes topped with the eggs and mushrooms.
