This savoury Dutch Baby pancake with mushrooms and goat's cheese is a fantastic vegetarian brunch recipe for sharing.
Dutch baby pancake
Ingredients
⅔ cup (100g) plain flour
1 tsp salt
⅔ cup (160ml) milk
3 eggs
30g butter, diced
Method
Arrange one oven rack in the middle position and remove all other racks above or below. Set oven to 240°C/220°C (fan-forced) and place a 25 cm (top measurement) ovenproof frying pan into oven to heat up
Combine flour and salt in a large mixing bowl and make a well in the centre. Pour in milk and add eggs. Whisk to a smooth batter and let rest for 10 minutes
Once oven has reached temperature, quickly remove hot frying pan from oven using oven mitts. Add butter and swirl pan to coat all the base and sides. Pour in batter and return to oven. Cook 15-18 minutes or until pancake has puffed up and sides are golden
Garlic mushrooms
Ingredients
2 tbsp olive oil
40g butter, diced
300g Swiss brown mushrooms, halved
3 cloves garlic, crushed
Salt and pepper
Method
While pancake is cooking, heat oil and butter in a frying pan over medium-high heat. Add mushrooms and cook stirring for 5-6 minutes. Stir in garlic and season with salt and pepper, cook a further few minutes. Remove and set aside
To serve
Ingredients
3 tbsp chopped chives
⅓ cup marinated goats curd
Fresh thyme sprigs for garnish (optional)
Method
Remove frying pan from oven and immediately top with garlic mushrooms, chopped chives and dollops of marinated goats curd. Garnish with fresh thyme sprigs and cut into wedges. Serve immediately
