Dutch Pancakes with Mushrooms and Cheese
A savoury Dutch style pancake filled with mushrooms, onions, and cheese.
Servings: 2 pancakes
Calories: 426kcal
Equipment
- large non-stick skillet
Ingredients
- 1 cup unsweetened almond milk (or whatever milk you use)
- 1 large egg
- 1 cup all purpose flour
- ⅛ teaspoon salt
- 8 cremini mushrooms sliced
- 1 onion diced
- ½ cup shredded gouda cheese
- butter for cooking
Instructions
- Whisk the egg until frothy. Add the salt, and slowly whisk in the almond milk, then the flour. Whisk until the batter is free of lumps.
- Heat a large nonstick frying pan to medium heat. Add a ½ tablespoon of butter, and sauté the onions and mushrooms for 5-10 mins, or until the have released some liquid and have slightly browned.
- Remove the mushroom mixture from the pan and wipe it clean, then return it to the stovetop.
- Add a ½ tablespoon of butter to the pan, and spread to cover. Pour half the batter into the middle of the pan and using the back of a spoon or ladle lightly spread the batter to cover the pan in a thin layer.
- As the pancake cooks, it will change colour and become a bit darker, this should take about 2-3 minutes. Flip the pancake, top with the mushroom mixture and cheese, cook covered for another 2-3 minutes and then serve.
Nutrition
Calories: 426kcal | Carbohydrates: 58g | Protein: 20g | Fat: 13g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 594mg | Potassium: 576mg | Fiber: 3g | Sugar: 5g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 408mg | Iron: 4mg