Dutch Baby Savoury Pancakes

September 30, 2019 Published by Dina


Makes 2 8″ pancakes


2 eggs

1/2 cup milk

1 teaspoon sugar

A pinch of salt

2 tablespoon parsley

1/2 cup flour

1/2 tablespoon butter for each skillet


3 cups mushrooms (chanterelles)

1 tablespoon butter

1 tablespoon olive oil

Parsley, thyme optional

Salt and pepper

Eggs, one or two per person

Creme fraiche for drizzling.


The pancakes:

Preheat oven to 425°F.

Place the eggs, melted butter, milk, sugar and salt  in a blender and blend with on off for a few seconds.

Add the flour and blend for another few seconds until the batter is smooth.

Remove to a bowl and add herbs if using. Let batter rest for 10 minutes or so≥

Place an 8″ cast iron skillet or another oven proof skillet in the oven to heat.

Carefully remove the skillet from the oven and add the butter brushing it all over the bottom and sides.

Pour half the the pancake batter into the skillet and place in the hot oven.

Bake for 15 minutes without opening the oven door.

Remove the skillet from the oven and let rest a couple of minutes before transferring to a plate.

Repeat with remaining batter.

The topping:

Cut the mushrooms into pieces.

Heat olive oil and butter in a skillet and cook the mushrooms until tender.

Add salt, pepper and parsley. Keep warm.

Fry the egg sunny side up.


When both pancakes are done spoon some of the mushrooms into each one, top with fried egg.

Drizzle with creme fraiche and serve hot.

Dutch baby pancakes with chanterelles and fried egg.

Comments are closed here.