Mushroom and Chive Dutch Baby

By Australian Eggs

Mushroom and Chive Dutch Baby
How yummy does this Mushroom and Chive Dutch Pancake look? Perfect for brunch.

Prep time: 10 mins 

Cook time: 20 mins 

Serves: 4


Dutch baby pancake

⅔ cup (100g) plain flour

1 tsp salt

⅔ cup (160ml) milk

3 eggs

30g butter, diced

Garlic and chive mushrooms

2 tbsp olive oil

40g butter, diced

300g Swiss brown mushrooms, halved 

3 cloves garlic, crushed

Salt and pepper

3 tbsp chopped chives

⅓ cup marinated goats’ curd

Fresh thyme sprigs for garnish (optional)

Dutch baby pancake:

  1. Arrange one oven rack in the middle position and remove all other racks above or below 
  2. Set oven to 240°C/220°C (fan-forced) and place a 25 cm (top measurement) ovenproof frying pan into oven to heat up
  3. Combine flour and salt in a large mixing bowl and make a well in the centre 
  4. Pour in milk and add eggs and whisk to a smooth batter
  5. 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 
  6. Pour in batter and return to oven. Cook 15-18 minutes or until pancake has puffed up and sides are golden 

Garlic and chive mushrooms:

  1. While Dutch baby is cooking, heat oil and butter in a frying pan over medium-high heat 
  2. Add mushrooms and cook stirring for 5-6 minutes 
  3. Stir in garlic and season with salt and pepper, cook a further few minutes 
  4. Remove and set aside


  1. Remove frying pan from oven and immediately top with garlic mushrooms, chopped chives and dollops of marinated goats’ curd 
  2. Garnish with fresh thyme sprigs and cut into wedges 
  3. Serve immediately


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