Sausage-and-Mushroom Dutch Baby

A Dutch baby is a giant, puffy pancake that deflates within seconds of leaving the oven. While these are typically topped with something sweet, this is a savory take on the dish.

 Favorite Easy active15 mins total time40 mins servings2 – 4 addedFebruary 2021

• 2 tablespoons butter
• ¾ cups milk, heated 20 to 30 seconds in the microwave
• ¾ cups all-purpose flour
• 1 pinch salt
• 3 large eggs
• ½ pound breakfast sausage, casings removed and meat crumbled
• ½ pound baby bella mushrooms, stems removed and caps cut into ½-inch pieces
• (optional) 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped shallots
• 1 cup grated Gruyere or Swiss cheese
• Freshly ground black pepper

1. Preheat the oven to 400°F.
2. In a cast iron pan, cook the sausage and mushrooms. Add the shallots, season with pepper and cook 1 minute more.
3. Meanwhile, whisk together 2 tablespoons of the melted butter, milk, flour and salt. Add the eggs and whisk until smooth.
4. When the sausage mixture is fully cooked, remove from the pan and wipe out any excess grease.
5. Place the cast iron pan into the oven. Once it is at full temperature, add 1 tablespoon of butter and allow it to melt, then remove the pan and gently swirl the butter to fully coat the bottom and sides.
6. Add the sausage mixture and parsley. Top with cheese. Finally, pour the batter on top.
7. Cook the pancake for 20 to 25 minutes, or until the pancake is puffed in the center, and golden brown along the edges.

Tips

• The trick to this recipe is to ensure the pan is very hot and the batter is at room temperature. The sudden heat causes the pancake to rise.