Prep time: 10 mins
Cook time: 20 mins
Serves: 4
Ingredients:
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:
- 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 and whisk to a smooth batter
- 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 and chive mushrooms:
- While Dutch baby 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
Assembly:
- 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
