Mushroom Dutch Baby

Mushroom Dutch Baby with aged cheddar, parmesan and fresh rocket. Image: South African Mushroom Farmers’ Association.

Mushroom Dutch Baby with aged cheddar, parmesan and fresh rocket

Mealtime has just become better with these puffy baby pancakes.

Mushroom Dutch Baby

Mushroom Dutch Baby with aged cheddar, parmesan and fresh rocket. Image: South African Mushroom Farmers’ Association.

Ever had a Dutch baby? Although it sounds strange, it is actually a baby pancake, sometimes called a German pancake or a Dutch puff.  We have adjusted the recipe to bring to you the most delicious Mushroom Dutch Baby. With a combination of pungent ingredients like aged cheddar, parmesan, fresh rocket and mushrooms, this Mushroom Dutch Baby is a savoury feast.

An important tip is that when the Mushroom Dutch Baby is cooked, serve it immediately. This unique dish deflates very quickly. So, in order to enjoy this tasty dish in all its puffed glory, you need to serve it hot from the frying pan.

Remember to fill the centre of the Dutch Baby with the deliciously fried mushrooms for the ultimate umami taste experience. Adding mushrooms to this mouth-watering dish increase the taste experience.

The best thing about mushrooms is that they are not only filling but low on calories. So, while you will feel full and satisfied, mushrooms will help you to keep your calorie intake to a minimum.

Prepare this delicious dish for the family in less than an hour.

Mushroom Dutch Baby with aged cheddar, parmesan and fresh rocket recipe

5 from 1 vote
Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy
Servings

4-6

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

Ingredients

  • 8 large eggs

  • 180 ml milk

  • 165 g flour

  • ½ teaspoon sea salt flakes

  • ½ teaspoon freshly ground black pepper

  • 2 tablespoons parsley, chopped

  • 3 tablespoons chives, chopped

  • 85 g butter

  • 30 g Parmesan cheese, grated

  • 30 g aged cheddar cheese, grated

  • 400 g portabellini mushrooms, quartered

  • 1 tablespoon butter

  • 1 small bunch fresh thyme

  • olive oil

  • a wedge of lemon

  • salt and pepper, to taste

  • fresh rocket, for serving

Method

  • Heat the oven to 220˚C and place a 30 cm cast iron pan in the oven.
  • In a large bowl, whisk the eggs and milk together until well combined.
  • In a small bowl, whisk the salt and pepper into the flour to distribute evenly.
  • Whisk the dry ingredients into the wet ingredients. Add the chopped herbs and mix.
  • Carefully remove the hot cast iron pan from the oven and place it on a lit burner on medium heat. Add the butter and swirl it around the pan until it sizzles, melts and coats the pan completely and begins to smell nutty.
  • Pour in the egg mixture. Scatter with parmesan and cheddar.
  • Return the pan to the oven and bake for 25 minutes until very puffed up and golden brown.
  • While the Dutch baby is cooking, preheat a large frying pan.
  • Add the butter and a little drizzle of olive oil.
  • Cook the mushrooms on high heat with the sprigs of thyme until golden brown. Season well.
  • Squeeze over a little fresh lemon juice and remove from the heat.
  • When the Dutch baby is cooked it will begin to deflate so serve it quickly!
  • Fill the centre with the golden brown mushrooms, top with rocket and serve!

Notes

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