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
Pancake Batter:
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
Pan-Fried Mushrooms:
7 ounces / 200g mushrooms, thickly sliced
1.7 ounces / 50g butter
Leaves from 2 thyme stalks
4 eggs
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!
