Dutch Baby Savoury Pancakes
Makes 2 8″ pancakes
1/4 cup milk
2 tablespoons butter, melted
1 teaspoon sugar
A pinch of salt
2 tablespoon parsley
1/4 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.
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.
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.