Dutch Baby w/ Mushrooms and Eggs
The whole title of this recipe is Dutch Baby Pancake with Pan-Fried Mushrooms, Bacon, and Eggs. Enticing, yes?! The recipe comes from Sam Linsell, author of one of my favorite blogs – Drizzle and Dip. It’s such a great blog name, isn’t it?!
Checking out Sam’s recipes is sometimes overwhelming, because she not only makes delicious food, but she’s a professional stylist and photographer in Cape Town, South Africa. Sometimes I spend more time just staring at the beautiful photos than reading the recipes. She is sometimes absent from the blog because a hotel or restaurant hired her as a photographer. Those behind-the-scenes posts are stunning.
Ms. Linsell has written a cookbook called Sweet, published in 2015. There is a second book but perhaps it wasn’t published in the U.S. because I can’t find it on Amazon. Below are the covers of Sweet and her ebook called Comfort, which I own.
If you want to be inspired by skilled photography, or just simply be made jealous, pop over to her website and check out her gallery. She’s so talented.
The recipe I decided to make out of Comfort, happens to be the first recipe out of 42 in the ebook. In the intro she explains the significance of the number 42. Seriously, though, it’s like I could barely move on past that first recipe. All of the parts aren’t that unique, but all together it’s a harmonious symphony of a meal. It was devoured!
Dutch Baby Pancake with Pan-Fried Mushrooms, Bacon & Eggs
3/4 cup / 180ml milk
3/4 cup / 125g flour
3 large free-range eggs
2 tablespoons finely grated Parmesan
Leaves from 2 thyme stalks
Pinch of salt
A few grinds of black pepper
For the Pan:
4 tablespoons butter – about 50g
7 ounces / 200g mushrooms, thickly sliced
1.7 ounces / 50g butter
Leaves from 2 thyme stalks
8 rashers of bacon
Grated Parmesan, to serve
Chopped parsley, to serve
Preheat the oven to 450°F / 230°C with rack in the middle
In the jug of a blender add the milk, flour, eggs, Parmesan, thyme leaves, salt, and pepper. Blend for about 30 seconds, or until smooth. I also added some parsley to the batter.
Place a 12” / 30cm cast iron ovenproof skillet on the flame of a gas burner and preheat until very hot. When the skillet is almost smoking hot, turn off the heat and add the butter. It will bubble and go brown almost immediately. Pour in the pancake batter and straight away place it in the oven.
Bake for 14-18 minutes, until puffed up and golden brown.
Melt the butter in a non-stick frying pan and add the thyme and mushrooms, season well with salt and pepper and pan-fry until the mushrooms are golden brown around the edges. Set aside and keep warm.
Heat the butter in a non-stick frying pan and fry the eggs to your liking.
Also cook the bacon to your liking. I chopped the bacon before cooking and drained on paper towels.
When the pancake has puffed up like a soufflé and is browned, remove from the oven and top with the mushrooms. Sprinkle over a generous grating of Parmesan and a scattering of chopped parsley.
Serve immediately with the eggs and bacon.
Delicious, and so satisfying. And the Dutch Baby is wonderful!
That looks like a fantastic meal! You can never go wrong with eggs and bacon.
Exactly! Thanks, Angie!
This looks wonderful. Just the kind of thing I love. And so interesting to cook pancake in the oven. It does look very soufflé like.
Dutch babies are so fun and easy. Which is why I like them, besides the fact they’re good. Plus you can do so many sweet and savory variations with them!
Ah, she must be a Douglas Adams fan!
We love a savory Dutch Baby, and they were quite popular at the inn. This looks tasty indeed!
And I really enjoy sweet versions of the pancake. I have no idea who Douglas Adams is!
Author of Hitchhikers Guide to the Galaxy. The number 42 is the answer to the the ultimate question of life, the universe, and everything.
This looks fantastic – and thanks for the introduction to Sam and Drizzle & Dip. Yes, a great name!
She’s amazing – way out of my league. And very inspiring.
You execution and photography are perfect. You made this recipe look very inviting.
Aww, thank you!
This is so yummy! I definitely put this in the comfort food column! I could eat this breakfast, lunch and dinner, and likely will! :-)
I know exactly what you mean! It’s all so wonderful.
I love Dutch babies!:=) These look so tasty Mimi. And mushies and eggs are a winner too. Yes I have now subscribed to the blog you mentioned – looks interesting. cheers S
Oh good. You’ll be very impressed.
Sam self published her first book which is why you cannot find it. I have a signed copy from her.
Oh that’s wonderful! She’s so impressive.
I’ve yet to make a Dutch baby – clearly I’m behind the times here! This savory version sounds fantastic. I love recipes where each part isn’t necessarily complex or really unique…but they all come together to make something amazing. Putting this on the list!
You summed this meal up perfectly! And just fyi I can make Dutch babies in my sleep, and you know I’m no baker, so get on this!!!
Now that is a yummy breakfast, looks great Chef!
Breakfast, lunch, brunch, big snack….
I’ve never made a savory Dutch baby, but you’ve convinced me that it’s now a must make!!!
Oh good! You’ll love it.
I love that blog name!! Super catchy. This Dutch baby looks amazing, Mimi!!!
I like your blog name, too!
I read your title “duch baby w/ mushrooms and eggs” and immediately though of breakfasts I’ve enjoyed in Amsterdam. Which consist of a lot of eggs! This looks yummy!
Oh interesting! I’ve been there but don’t remember the breakfast. Well, this is a wonderful combination of foods!
Thank you for introducing us to a new face in the culinary world. Wishing we had one of these Dutch baby with mushrooms and all of the fixings in front us right now on this leisurely Saturday morning. Beautiful clicks Mimi.
Thanks so much. I should have written about Sam a long time ago. Her blog is so impressive.
I love this idea. I’ve never had a savory Dutch baby. I’m eager to check out Drizzle and Dip!
Sam is a real professional – you’ll be impressed!
Eggs and bacon are my go to if I lack inspiration; they never disappoint!
I completely understand!
I’m definitely going to make this soon.
It was a perfect combination for a hearty meal.
This is right up my alley, Mimi, and I’m certain one of my boys will flip for it. So pretty, to boot! :-) ~Valentina
It didn’t seem like much of a springtime recipe, but it’s been cold for an extended time, and this was perfect!