Well hello there November, I almost can’t believe you are here. This November is a little different than last years, heee…… who am I kidding it’s like a water and fire different, from last November. This time last year was all about our wedding. Setting the date, finding a venue, finding THE dress, decorating, parties, menus, and so much more. Putting it like this, it was an hectic month.This November is quiet and calm. No big plans a head, no pressure, it’s like life has a certain pace to it and we are just enjoying the rhythm. One of our favorite things to do, rather the best routine we embraced so far, is Saturday mornings Brunches. It’s one of our rituals. Like a religion of a sort.The blogospher has been flooded with baby dutch pancakes, made up in an iron skillet, for the past couple of months. I have been planning to bake this babies for two months, before I really gave it a try. Well, I had to buy a skillet first. Buying a small skillet proved to be inefficient, and just made me go back to the store and fetch a new one, this time the right size 🙂 As soon as I got the right skillet I gave it my first try, the result was disappointing. Hand whisking the batter did not give the desired reaction, and the baby dutch didn’t rise in the oven.The second try went much better, this time I used my blender for whisking. Which yield the perfect light batter needed, for the babies to rise up. Ever since I first made this baby dutch for the first, I have improved my technique. I get a fluffy pastry with a crêpe tenderness, each time.
I figured, since this are really of a neutral taste, you can make them sweet or savory. This version is savory, which is of course my favorite, with mushrooms and chives. If you love savory breakfasts this one is going to be on you favorite list, for sure.
- 1 tsp extra virgin olive oil
- 5 (200 gr) mushrooms
- ¼ cup diced chives
- 3 large eggs
- ⅔ cup (160 gr) buttermilk
- ½ cup minus a tsp (70 gr) flour
- Pinch of kosher salt
- 1 tbsp butter
- Chop mushrooms.
- Heat a small pot over medium heat. Add in olive oil. Add mushrooms and stir. Let mushrooms steam, until they shrink down, and there is no water residue in the pot. Remove from heat.
- Preheat the oven to 400℉ (200℃), and place a 10'' skillet on a middle rack, to heat up.
- Using a blender whisk the eggs till frothy. Add the buttermilk and keep whipping till foamy and light. Add in the flour and whisk once again until smooth, light, and completely combined.
- Remove the skillet from the oven and pour in the butter, then pour the batter over the butter. Add the chives and mushrooms, and return the skillet to the oven.
- Bake for 20 minutes.
- Remove from oven when puffed and golden.