I came across an idea that blew my mind – and maybe it will do the same for you! It’s basically a savory rather than sweet Oven Pancake (sometimes called a Dutch Baby, German Pancake or a Puffy Pancake.) I was just thinking about going to bed when I had to pivot and try it out! And thus was my Mushroom Kale Oven Pancake born!
See, when I get an idea in my head, especially if it involves food, I have a hard time letting go of it. Luckily this Mushroom Kale Oven Pancake is quick and easy!
About Mushroom Kale Oven Pancake:
I know there are a few people out there who aren’t familiar with the concept of a Duch Baby, so I’ll back up a bit. They remind me a bit of a popover or maybe a Yorkshire Pudding, except Dutch Babies are usually sweet.
Basically, it’s a simple batter that is poured into a hot pan with melted butter and then tossed into the oven. It rises and becomes puffy. It is good to know that glorious puffiness doesn’t last; if you want all the glory, serve it immediately!
I have a couple of variations of Oven Pancakes on my site already, Apple Oven Pancakes (please forgive those photos!!) and David Eyre’s Puffy Pancake. They are both on the sweet side. I’ve been making Oven Pancakes for over 40 years but making a savory one never entered my mind!
Making Mushroom Kale Oven Pancake:
The basic recipe for the Oven Pancake is simple, and I can now think of all kinds of variations – but since it was late, I just rooted through my fridge and came up with some Oven Roasted Mushrooms, a little Kale from my freezer (bags of kale can be huge and I almost always freeze some) and some cheese. Honestly, I think Swiss or even Feta or Goat Cheese may have been a better option (Like a mushroom/swiss burger) but my random choice was surprisingly awesome!
I lucked out because I had the Oven Roasted Mushrooms (and I will post that recipe – they’re like mushrooms to the 10th power!) and kale right on hand. It doesn’t take too long to sautee your mushrooms and kale but do that first, because an Oven Pancake waits for no Man or Woman (or mushrooms and kale!)
The pancake itself can be whisked by hand, but three steps really help as far as tenderness and rise. You can use these hints or not, either way, it will still be good!
- The first is to use room-temperature eggs and milk – if you need to, drop the eggs into a bowl of warm water and microwave the milk for just a few seconds.
- You can whisk, but even better is to mix it in a blender but don’t overmix!
- Last, let the batter sit for about 30 minutes after it’s mixed and before tossing it in the oven.
I love to use my method for making Steakhouse Mushrooms for recipes like this. They turn out golden brown and delish! The kale can be added as soon as the mushrooms have steamed.
I used a 10-inch cast iron skillet and a 12-inch will work in a pinch, but be less dramatic (because the batter is spread over a greater surface area and won’t puff as high). For years when I was a youngster and my kitchen wasn’t as complete, I used pyrex deep dish pie pans. See, I had two of those and was able to make two at a time. Just make sure whatever you use to bake the pancake in can withstand the heat of a very hot oven!
Options for Mushroom Kale Oven Pancake:
I just loved the combo of mushroom, kale, and cheese, but really, the sky is almost the limit when deciding what to sprinkle on top of your oven pancake. A little cheese is sprinkled in the center as it goes into the oven, but the filling which you add as it comes out of the oven can be just about anything you desire. If you have any leftovers, consider how they might be used in this dish!
Maybe you’ll come up with your own flavor variations. Maybe you’ll just do what I did and root through the fridge to see what is just begging to be used. I’ve been knocking around an idea of Mozzarella cheese, sun-dried tomatoes, and spinach. If you just want to stick with the cheese, that’s great, too.
Storing and Reheating:
Dutch Babies are fleeting! They rise and puff up and then deflate. Leftovers can be stored away, covered, for a day or two, and reheated in the microwave, but honestly, they’re not ideal.
They’re still delicious, but the texture does suffer. They can be a little limp and rubbery.
Saving Money on Mushroom Kale Oven Pancake:
- Watch for mushrooms on sale around any holiday and use more then! Store them unwashed with the top down and poke a few holes in the bottom. They’ll last much longer that way. And yes, it is okay to quickly wash mushrooms before you use them.
- I used to always watch holiday sales for baked goods and butter and really stock up, but these days prices are so good at Aldi, Lydl and your buyer’s club that they often are better than grocery store sales prices. I still do check the grocery, though!
- Kale is going to be more available and usually cheaper in season. Check out my post on Freezing Kale the Right Way if you want to easily preserve some of that bounty – or check it out if you’re tired of wasting partially used bags of kale!
I’m thinking this recipe would be a great one for a simple brunch or snack. I’m also guessing this might not be my most popular post! It’s a little different for sure, and sometimes mushrooms can be a hard sell and kale even more so! If you make it, I’d love it if you shared it. And if you come up with any fun variations I’d love to hear!!
Mushroom Kale Oven Pancake
Make the Mushroom Kale Mixture first.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Appetizer
For the Mushroom Kale Mixture:
- 1 tablespoon oil
- 1 tablespoon butter
- About 4 ounces (1/2 a small package) mushrooms, sliced
- About 1 cup kale, sliced thinly
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 lemon (another quarter will be thinly sliced to garnish the finished dish)
For the Oven Pancake:
- 2/3 cup whole milk (room temperature is best)
- 4 large eggs (room temperature is best)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon table salt (plus a little extra, or some sea salt to psprinkle on top when finished)
- 1/4 teaspoon pepper
- 2/3rds cup flour
- three tablespoons butter
- about 1/2 cup grated cheese
- mushroom kale mixture (above)
- 1/4 lemon thinly sliced for garnish (another quarter will be used to squeeze over the mushroom kale mixture, above)
For the Mushroom Kale Mixture:
Add oil to a medium-sized skillet, heat over medium-high heat, and add butter. As soon as butter is hot, add mushrooms. Cover with a lid and cook for two to four minutes, turning mushrooms over once or twice, until the mushrooms are turning golden brown and have given up a little of their juices.
Remove lid, add kale, and stir. Sprinkle with 1/2 teaspoon (or to taste) of salt and a few grinds of pepper and cook for two to three minutes longer, until the juices have mostly evaporated and concentrated. Squeeze lemon juice over and toss.
Note: if desired, 1/4 onion, diced can be added and sauteed for several minutes before adding the mushrooms. Garlic or onion powder to taste may be added after the mushrooms have been steamed.
For the Oven Pancake:
Preheat oven to 425 degrees at appropriate time: If baking pancake right away, preheat before mixing the batter. If allowing batter to rest, preheat shortly before the resting period is finished. While preheating, add skillet to middle oven shelf.
To a blender if using (or in a bowl if whisking by hand) add milk, eggs, Dijon, salt, and pepper. Add flour and blend in short bursts until mixture is smooth (a few small lumps are fine.) If making by hand, place flour in a medium bowl, whisk in milk mixture into the flour in two stages, about half at a time.
Remove the skillet from the oven. Add the butter, swirl pan to coat. Pour batter into center of pan, sprinkle the center with cheese, leaving about an inch and a half around the outside edge. Bake until puffed and deep golden brown, about 20 to to 25 minutes.
Remove from oven and immediately add the mushroom kale mixture. Finish with a little sea salt if desired. Serve right away with the thinly sliced lemon as a garnish.
Keywords: Breakfast or Brunch Dish, Cheese, Kale, Lemon, milk, mushrooms, oven pancake, pancakes