Dutch baby Pancakes with Wild Mushroom and Chicken
The Ultimate savory Dutch baby pancakes made with just a few ingredients with a delicious savory, umami topping of wild msuhrooms and chicken.
Ingredients
Seasoned Chicken
- 1 lb ground chicken
- 1 teaspoon smoked paprika
- ½ teaspoon paprika
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon celery salt
- ½-3/4 teaspoon black pepper
- 1 teaspoon garlic powder
- juice of half a lime/lemon to deglaze the pan
Chicken and Wild Mushroom Mixture
- 1 shallot diced
- 6-7 oz wild mushrooms, sliced combination of shiitake, oyster, cremini
- 3 garlic cloves minced
- 0.75-1 lb the seasoned and cooked ground chicken from above
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning
- salt, to taste
- ½ teaspoon black pepper
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 tablespoon crushed Parmesan cheese
- 2-3 tablespoon heavy cream
- juice of half a lime/lemon to deglaze the pan
Dutch baby Pancake
- ¾ cup whole milk
- 3 eggs
- ½ cup all-purpose flour
- 1 teaspoon nigella seeds
- ¼ tsp salt
- ½ tsp black pepper
- 3 tablespoon butter to melt in the cast iron
Other Toppings
- Grated Parmesan cheese, mozzarella, and cheddar cheese quantity to your preference
- fresh Arugula leaves
- Truffle oil
- red chili flakes
Instructions
- In a pan, sauté the ground chicken until no longer pink. Add all the spices and cook for 10-12 minutes until thoroughly cooked through. Deglaze the pan with lemon juice. Set aside.
- In another pan, sauté shallots until translucent, then add sliced mushrooms and cook until soft and slightly caramelized. Add minced garlic, the cooked ground chicken we prepared earlier, followed by the spices listed, Parmesan cheese, and heavy cream. Deglaze the pan with more lemon juice. Mix well and set aside.
- For the Dutch baby pancake, preheat the oven to 425°F. In a blender, combine milk, eggs, flour, nigella seeds, black pepper, and salt. Blend until smooth, about 10 seconds.
- In a 10" preheated cast iron skillet, melt butter, then pour in the pancake batter. Immediately transfer the skillet to the preheated oven and bake for 12-15 minutes until puffed up and golden brown. Every oven is different, so keep an eye out.
- Remove the Dutch baby pancake from the oven and let it cool for 2-3 minutes. The pancake may puff oddly in the center but it will deflate as it sits. It will however, have a high rim
- Fill the pancake with the chicken and mushroom mixture, followed by a generous sprinkle of Parmesan, mozzarella, and sharp cheddar cheese. Broil until the cheese is melted (you can use a blow torch too!). Keep an eye out to make sure the rim doesn't burn.
- Finish by topping the pancake with fresh arugula and a drizzle of truffle oil. Slice and enjoy.