Dutch baby pancakes with mushrooms

Illustration appellation
  • Moulin-à-vent
Dutch baby pancakes with mushrooms


  • 130g flour
  • 70g hazelnut powder
  • 30g parmesan, grated
  • Pinch of fine salt
  • 5 large eggs
  • 30cl buttermilk
  • 12g butter
  • Pinch of salt
  • 120g assorted mushrooms
  • A few sprigs of thyme
  • A few shavings of parmesan
  • Salt and ground pepper


  • Step 1Combine the flour, hazelnut powder, grated parmesan and salt. Set aside.
  • Step 2Crack the eggs straight into the blender, add the buttermilk and blitz until smooth. Add the flour mixture and blitz again. Leave batter to stand for 30 mins.
  • Step 3Heat oven to 210°C
  • Step 4Place 2 small 25-cm ovenproof frying pans in the oven to heat up so they'll be red hot and ready to use. Place a small dollop of butter in each pan and put them back into the oven for 2-3 mins so the butter is completely melted. Pour the batter into the pans and bake for about 15 mins.
  • Step 5Meanwhile, slice the mushrooms. Brown the butter in a frying pan, add the mushrooms and cook over high heat for 2-3 mins. Arrange the mushrooms on top of the Dutch baby pancakes, add the parmesan shavings and thyme. Season with salt and pepper. Serve nice and hot.