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Mushroom & Prosciutto Puff Pancake

Mushroom & Prosciutto Puff Pancake

A tender, eggy puff pancake filled with mushrooms and leeks sautéed in butter and topped with Parmesan cheese and prosciutto.

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10 min
Prep Time
25 min
Total Time



1/2 cup all-purpose flour

1/2 cup milk

2 large Land O Lakes® Eggs

Pinch of salt

1 tablespoon chopped fresh chives

1 tablespoon shredded Parmesan cheese

2 tablespoons Land O Lakes® Butter


2 tablespoons Land O Lakes® Butter

1 (3.5 ounce) package (2 cups) shiitake mushrooms, stemmed, sliced

1 small (1 cup) leek, rinsed, julienned

Pinch of salt

Pinch of pepper

3 tablespoons shredded Parmesan cheese, divided

1 ounce thinly sliced prosciutto, torn into bite-sized pieces

How to make

  1. STEP 1

    Heat oven to 425°F.

  2. STEP 2

    Place flour, milk, eggs and salt into blender container. Cover; blend on high until smooth, scraping sides as needed. Add chives and 1 tablespoon shredded Parmesan; blend until well mixed.

  3. STEP 3

    Melt 2 tablespoons butter in 9-inch ceramic pie plate or metal pie pan in oven. Swirl butter to cover bottom of pan.

  4. STEP 4

    Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add mushrooms, leek, salt and pepper; sauté until mushrooms begin to darken and leek is wilted. Remove from heat; set aside.

  5. STEP 5

    Carefully pour batter into hot pie plate. Bake 13-15 minutes or until puffed and light golden brown.

  6. STEP 6

    Immediately after removing pancake from oven, sprinkle evenly with 2 tablespoons shredded Parmesan. Top with mushroom mixture, prosciutto and remaining Parmesan. Serve immediately.

Tip #1

Do not use glass pie plate.  Pouring cold liquid into a hot glass pie plate could cause the pie plate to break.

Nutrition (1 serving)

270 Calories
17 Fat (g)
135 Cholesterol (mg)
400 Sodium (mg)
19 Carbohydrates (g)
1 Dietary Fiber
11 Protein (g)
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