Mushroom Prosciutto Puff Pancake Dutch Baby
A savory Dutch baby pancake that puffs dramatically in the oven, topped with sauteed shiitake mushrooms, leeks, crispy prosciutto, and melted Parmesan. The eggs and milk create a custardy interior while the edges turn golden and crispy. Serve immediately while still puffed for brunch, lunch, or a light dinner. This version combines the theatrical presentation of a puff pancake with sophisticated toppings, making it feel restaurant-quality at home.
Ingredients
- ½ cup all-purpose flourgluten-free 1-to-1 flour1:1gluten-freegluten-free
may be slightly less dramatic puff
- ½ cup milk
- 2 large eggs
- salt, pinch
- 1 tablespoon fresh chives, chopped
- 1 tablespoon Parmesan cheese, shredded
- 2 tablespoon butter
- 3 ½ ounce shiitake mushrooms, stemmed and sliced
- 1 small leek, rinsed and juliennedwhite onion or shallot1:1no tags
milder flavor
- pepper, pinch
- 3 tablespoon Parmesan cheese, shredded, divided
- 1 ounce prosciutto, thinly sliced, torn
Instructions
- 1
Heat oven to 425°F.
- 2
Blend flour, milk, eggs, and salt until smooth, scraping sides as needed. Add chives and Parmesan; blend until combined.
- 3
Place butter in 9-inch pie plate in oven; melt and swirl to coat bottom.
- 4
Meanwhile, melt butter in large skillet over medium-high heat. Saute mushrooms and leek with salt and pepper until mushrooms darken and leek wilts. Set aside.
- 5
Carefully pour batter into hot pie plate. Bake 13-15 minutes until puffed and light golden brown.
- 6
Remove from oven. Immediately sprinkle with Parmesan, top with mushroom mixture and prosciutto, then remaining Parmesan. Serve at once.
Tips
Don't open the oven door during baking or the pancake may deflate. Use the oven window to monitor.
Have all toppings prepped and ready before the pancake comes out; it deflates quickly, so serve within seconds.
A cast iron or ceramic pie plate retains heat better and creates crispier edges than metal.
Good to Know
Eat immediately for best puff. Leftovers can be refrigerated up to 1 day and reheated gently in a 300°F oven for 5-10 minutes, though texture will not be as dramatic.
Prepare batter up to 4 hours ahead and refrigerate. Saute mushrooms and leeks up to 2 hours ahead; reheat gently before serving.
Serve straight from the oven on individual plates or a large platter while the puff is at its peak. Accompany with a simple green salad and white wine.
Common Mistakes
Do not use a cold pie plate or the batter will not puff properly; ensure it is preheated with melted butter.
Do not skip the blender step; hand-whisking will incorporate too much air and result in an uneven pancake.
Do not top the pancake before removing from oven; it will deflate under the weight.
Substitutions
Vegan Options
Gluten-Free Swaps
may be slightly less dramatic puff
General Alternatives
milder flavor
FAQ
Can I make this in a cast iron skillet instead?
Yes, a 9-10 inch cast iron skillet works well. Preheat it thoroughly in the oven and the puff may be even more dramatic. Bake time should be similar, around 13-15 minutes.
What if my pancake doesn't puff?
Ensure the pie plate and butter are hot before pouring batter, the oven reaches 425°F, and you don't open the door while baking. Also check that eggs are room temperature for better incorporation.
How long does a puff pancake stay puffed?
Peak puffiness lasts only 2-3 minutes after removal from the oven. It deflates quickly due to steam loss, so plate and serve immediately for the best presentation.