Garlic Mushroom and Chives Dutch Baby
★★★★★ 4.8 (33)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Pancakes
Topping
Method
Pancakes
- Place bananas, sugar, sifted flour, baking powder, cinnamon, milk, egg yolks and melted butter in a food processor or blender. Process until smooth and free of lumps.
- Transfer to a large bowl. Whisk egg whites in a separate bowl until soft peaks form. Fold egg white into pancake batter until just combined. (Do not beat)
- Grease a large, non-stick frying pan with butter and place over medium low heat. Use an 80ml measuring cup to scoop and pour mixture into hot pan.
- Cook 2-3 pancakes at a time for 2 minutes or until bubbles appear on the surface. Turn over and cook for 1-2 minutes until puffed and brown. Remove to a plate. Repeat greasing pan and cooking pancakes.
Topping
- To make topping, melt butter in another separate non-stick frying pan over a medium heat. Add banana halves and cook for 2 minutes each side until golden. Remove and set aside on a plate.
- Add walnuts and maple syrup to same pan and cook for 1-2 minutes until walnuts are glazed. Remove from the heat.
- Serve pancakes topped with banana, walnut mixture and a scoop of ice cream. Drizzle with extra maple syrup.
Tips & Hints:
- If mixture is lumpy from the food processor, you can pass it through a coarse sieve before folding through the egg white.
- Find mini bananas in supermarkets, or you can use 2 regular bananas and cut in half acrossways and lengthways to caramelise.
- If you have new non-stick pan, you don’t need to add any butter to the pan to cook pancakes. This will give you a completely smooth brown pancake.
Pancakes
- Place bananas, sugar, sifted flour, baking powder, cinnamon, milk, egg yolks and melted butter in a food processor or blender. Process until smooth and free of lumps.
- Transfer to a large bowl. Whisk egg whites in a separate bowl until soft peaks form. Fold egg white into pancake batter until just combined. (Do not beat)
- Grease a large, non-stick frying pan with butter and place over medium low heat. Use an 80ml measuring cup to scoop and pour mixture into hot pan.
- Cook 2-3 pancakes at a time for 2 minutes or until bubbles appear on the surface. Turn over and cook for 1-2 minutes until puffed and brown. Remove to a plate. Repeat greasing pan and cooking pancakes.
Topping
- To make topping, melt butter in another separate non-stick frying pan over a medium heat. Add banana halves and cook for 2 minutes each side until golden. Remove and set aside on a plate.
- Add walnuts and maple syrup to same pan and cook for 1-2 minutes until walnuts are glazed. Remove from the heat.
- Serve pancakes topped with banana, walnut mixture and a scoop of ice cream. Drizzle with extra maple syrup.
Tips & Hints:
- If mixture is lumpy from the food processor, you can pass it through a coarse sieve before folding through the egg white.
- Find mini bananas in supermarkets, or you can use 2 regular bananas and cut in half acrossways and lengthways to caramelise.
- If you have new non-stick pan, you don’t need to add any butter to the pan to cook pancakes. This will give you a completely smooth brown pancake.
Nutrition Information
Per adult serving (275g)
- Energy
- 2475kJ
- Calories
- 592kcal
- Protein
- 13g
- Fat Total
- 27g
- Fat Saturated
- 12g
- Carbs
- 73g
- Sugars
- 32g
- Fibre
- 4g
- Sodium
- 220mg
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