Mushroom Oven Pancake
6 Tbsp. unsalted butter
1 lb. mushrooms
1 minced onion
Salt
4 eggs
1 1/4 c. milk
1 c. flour
Sour cream (optional)
Chives (optional)
Melt butter in a heavy ovenproof skillet. When hot, add mushrooms with onion
and saute until mushrooms are slightly browned and liquid has evaporated.
Season with salt. Remove from heat. In a small bowl, blender or processor,
beat eggs until foamy. Add milk and flour and beat until smooth. Spread
mushrooms evenly in the bottom of a skillet. Carefully add batter. Bake at
400 degrees F 20 minutes until puffy and golden. Cut into wedges. Serve with
sour cream and chives if desired.
6 Tbsp. unsalted butter
1 lb. mushrooms
1 minced onion
Salt
4 eggs
1 1/4 c. milk
1 c. flour
Sour cream (optional)
Chives (optional)
Melt butter in a heavy ovenproof skillet. When hot, add mushrooms with onion
and saute until mushrooms are slightly browned and liquid has evaporated.
Season with salt. Remove from heat. In a small bowl, blender or processor,
beat eggs until foamy. Add milk and flour and beat until smooth. Spread
mushrooms evenly in the bottom of a skillet. Carefully add batter. Bake at
400 degrees F 20 minutes until puffy and golden. Cut into wedges. Serve with
sour cream and chives if desired.
