my new obsession is dutch baby pancakes, whether they are sweet or savoury. I made this one for my partner as he loves cheese and mushrooms. it was really tasty. the great thing about them is that they are quick and easy to make and you can top them with any thing. I used some chanterelle mushrooms, shiitake mushrooms, spring onions topped with a fried egg. I added some cream, butter and parmesan and sage in the pan with the mushrooms and spring onions to make them creamy. I adapted the recipe from foodie in new york I usually make her sweet recipe but instead of vanilla and sugar I added cheese and pepper. its great for a brunch recipe.

for the pancake

• 3/4 cup all purpose flour
• 3 eggs
• 3/4 cup milk
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 1/3 cup grated cheddar or other hard cheese.

in a food processor mix all the ingredients, pulsing for 30 seconds. then pour into a bowl and cover with plastic wrap and refrigerate for at least 30 minutes or over night. preheat the oven to 450f and put 2 tbsp. butter in a skillet and put in the oven for 5 minutes until melted and bubbling then carefully remove the pan and pour in the batter and cook for 15 minutes.

for the mushrooms

• selection of mushrooms
• 2 spring onions finely chopped
• few leaves of sage
• 3 tbsp. cream
• 2 tbsp. butter
• salt and pepper
• some grated parmesan

in a pan add the mushrooms with some olive oil, and sauté with the spring onions and sage. then add the cream and butter. mix in a few tbsp. of cheese and season.

place mushrooms in the pancake and top with a fried egg.