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You’re going to love this Creamy Mushroom Dutch Baby Pancake recipe this Pancake Day! I have taken inspiration from the new Smitten Kitchen Every Dayadcookbook for a savoury way to enjoy the classic Dutch Baby Pancake for your main course, before you move onto the more traditional butter/ lemon/ sugar number for dessert. I’ve made it serves one, so you can make each one in little enamel dishes so you can make more of an event out of this years Shrove Tuesday!
Serve It On Toast
If you don’t fancy making a pancake, this creamy mushroom topping will work really well on toast, too!
Frequently Asked Questions
Can I bake this Creamy Mushroom Dutch Baby Pancake in a bigger dish or a more traditional skillet / frying pan?
Yes! To scale up, bake in a well-buttered baking dish. If you’re going down the pan route, make sure it has an oven-proof handle – and that you don’t accidentally grab it hot from the oven. I’ve done that… and it is a mistake you only make once!
What sort of mushroom should I use for this pancake?
I buy chestnut mushrooms by default as they’re affordable with a good flavour, but any sort of mushroom will work here from cheap and cheerful button to fancy wild mushrooms.
Can I substitute the dairy or the herbs?
Yes! Sub in creme fraiche, cream cheese or yogurt if that is what you have open in the fridge. The same goes for if you have parsley or dill instead of chives – Shrove Tuesday is a day for a clear out, after all!
This easy, savoury version of the classic dutch baby makes a great veggie supper for one.
Ingredients
Scale
1 Large Egg
2 1/2 tbsp Whole Milk
1 1/2 tbsp Plain Flour
Sea Salt
Freshly Ground Black Pepper
Unsalted Butter
4–6 Chestnut Mushrooms, peeled and sliced
1 Large Shallot, finely chopped
1 1/2 tbsp Double (Heavy) Cream
Small Handful Freshly Grated Parmesan
Freshly Chopped Chives, for garnish
Instructions
Pre-heat the oven to 200 degrees (390 fahrenheit).
Meanwhile, whisk together the egg, milk, flour and some seasoning until the mixture is slightly frothy.
Place a large knob of butter in a small ovenproof dish, and put it in the oven for 5 minutes until the butter is just starting to froth.
Pour the batter into the middle of the dish, and bake for 15 minutes.
While the pancake is cooking, heat another knob of butter in a medium frying pan over a medium heat. Once it is frothy, cook the shallot until it is soft (but not browning), and then add the mushrooms and a generous amount of seasoning. Cook until the mushrooms are soft, then stir in the cream. Keep warm on the lowest heat until the pancake is ready.
Remove the pancake from the oven, sprinkle over the parmesan, and return to the oven for another couple of minutes until the cheese has melted and started to brown.
To serve, spoon over the mushroom mixture and sprinkle over the chopped chives.
I'm a food writer, professional recipe developer and cookbook author living in the English Countryside. I love creating easy, accessable recipes filled with vibrant world flavours that are manageable on busy weeknights. Simple and delicious dinners, from my kitchen to yours!
One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*
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