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Creamy Mushroom Savoury Dutch Baby Pancake

  • Author: Rachel Phipps
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: Serves 1 1x
  • Category: Dinner


This easy, savoury version of the classic dutch baby makes a great veggie supper for one.


  • 1 Large Egg
  • 2 1/2 tbsp Whole Milk
  • 1 1/2 tbsp Plain Flour
  • Sea Salt
  • Freshly Ground Black Pepper
  • Unsalted Butter
  • 46 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


  1. Pre-heat the oven to 200 degrees (390 fahrenheit).
  2. Meanwhile, whisk together the egg, milk, flour and some seasoning until the mixture is slightly frothy.
  3. 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.
  4. Pour the batter into the middle of the dish, and bake for 15 minutes. 
  5. 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.
  6. 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.
  7. To serve, spoon over the mushroom mixture and sprinkle over the chopped chives.