Garlic Mushroom and Chives Dutch Baby
★★★★★ 4.8 (33)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Peanut butter sauce
Double choc pancakes
Method
Peanut butter sauce
- Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth and sugar has dissolved.
- Pour into a serving jug, cover and set aside.
- Sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce
- Pour into a serving jug, cover and set aside
Tips & Hints:
- Store peanut butter sauce in a sealed container in the refrigerator for up to one week. Just before serving, warm over low heat or in the microwave, adding a tablespoon or so of cream or milk to get a pouring consistency.
Double choc pancakes
- Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre
- Whisk together eggs, vanilla and milk in a small bowl
- Pour into the dry ingredients, along with melted butter. Mix until just combined
- Fold in choc bits and set aside to rest for 10 minutes
- Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam
- Using a ⅓ cup measure, scoop pancake batter into hot frying pan. Cook 2 minutes or until bubbles form and burst on the top of the pancake. Turn over and cook for a further 1 minute
- Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakes
- Serve pancake stacks topped with sliced bananas, whipped cream and drizzled with the warm peanut butter sauce. Garnish with grated dark chocolate
Tips & Hints:
- Wrap leftover cooked pancakes in cling film and refrigerate for 2-3 days. Reheat in the microwave in 30 second bursts until warmed through.
Peanut butter sauce
- Combine peanut butter, brown sugar, cream and maple syrup in a small saucepan and heat over low heat, stirring continuously for 3 minutes or until smooth and sugar has dissolved.
- Pour into a serving jug, cover and set aside.
- Sauce should have a thick pouring consistency. If it becomes too thick, stir in a little water or cream to loosen the sauce
- Pour into a serving jug, cover and set aside
Tips & Hints:
- Store peanut butter sauce in a sealed container in the refrigerator for up to one week. Just before serving, warm over low heat or in the microwave, adding a tablespoon or so of cream or milk to get a pouring consistency.
Double choc pancakes
- Sift flour, sugar, cocoa powder, salt and baking powder together in a medium bowl. Mix well. Make a well in the centre
- Whisk together eggs, vanilla and milk in a small bowl
- Pour into the dry ingredients, along with melted butter. Mix until just combined
- Fold in choc bits and set aside to rest for 10 minutes
- Heat a non-stick frying pan over medium-low heat and add a little melted butter. Swirl until it begins to foam
- Using a ⅓ cup measure, scoop pancake batter into hot frying pan. Cook 2 minutes or until bubbles form and burst on the top of the pancake. Turn over and cook for a further 1 minute
- Place cooked pancakes into a large baking dish and cover with foil. Keep warm in a low oven while cooking remaining pancakes
- Serve pancake stacks topped with sliced bananas, whipped cream and drizzled with the warm peanut butter sauce. Garnish with grated dark chocolate
Tips & Hints:
- Wrap leftover cooked pancakes in cling film and refrigerate for 2-3 days. Reheat in the microwave in 30 second bursts until warmed through.
Nutrition Information
Per adult serving (181g)
- Energy
- 2270kJ
- Calories
- 543kcal
- Protein
- 11.1g
- Fat Total
- 36.8g
- Fat Saturated
- 20.6g
- Carbs
- 40g
- Sugars
- 23.2g
- Fibre
- 3.1g
- Sodium
- 408mg
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