Dutch mushroom pancake

This savoury pancake is very good. I like the combination of caramelized onions and mushrooms. Caramelizing onions takes some time, but it really produces a nice sweet flavour. Flipping the pancake is also tricky. I made a mess doing it the first time (although it still tasted quite nice). But with some practice, you'll be able to make lovely, round-shaped pancakes.

Makes 3 big pancakes
Preparation time: 25  minutes

Prepared by Stella

Ingredients

2 cups (240 grams) wheat flour
2 cups (500 ml) milk
2 medium-sized eggs
100 grams chestnut mushroom (sliced thinly)
1 medium-sized white onion (sliced finely)
salt to taste (around 4 pinches of salt)
3 tbsp vegetable oil
butter for frying the pancake
Parmesan cheese (optional)

Preparation

1. Caramelize onion (check this link for instructions with pictures). 

• Heat the vegetable oil. Saute the sliced onions in medium-high heat. 
• Add some salt.
• Stir occasionally, and a bit of water. 
• Saute until onions are golden brown (not burned), and set aside.

2.  Saute the sliced mushrooms until all sides are golden brown. Season with a little bit of salt.

3. Prepare the pancake batter: Beat the eggs and milk together. Mix in the flour and 2 pinches of salt until batter is smooth.

4. Cooking the pancakes:

• Reheat the pan (should be a flat and round pan). Melt 1/2 tsp butter and put a thin layer of onions and mushrooms. Pour 1 cup of the pancake butter at the center. Lift and turn the pan to evenly distribute the batter.
• Bake the pancake until the bottom side is golden brown and the top is not runny. Gently flip the pancake and bake until the other side is brown. The flipping part is a bit tricky, it takes some practice. 😄  One tip is not to put too much filling (it should just be a thin layer of mushrooms) so it will be completely immersed in the batter.
• Sprinkle with grated Parmesan cheese and serve warm.

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