The Pioneer Woman Tasty Kitchen
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Dutch Pancakes with Creamy Gorgonzola Mushrooms and Arugula

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Level: Easy

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Description

A savory version of the Dutch pancake. Oh my goodness, this is good! Don’t leave out the arugula!

Ingredients

  • FOR THE PANCAKES:
  • 1 cup All-purpose Flour
  • ½ teaspoons Salt
  • 1-½ cup Milk
  • 3 whole Eggs, Beaten
  • 2 Tablespoons Melted Butter Or Liquid Margarine
  • _____
  • FOR THE GORGONZOLA MUSHROOM SAUCE:
  • 2 Tablespoons Butter Or Liquid Margarine
  • 1 whole Large Onion, Diced
  • 9 ounces, weight Button Mushrooms, Sliced
  • 2 Tablespoons Butter Or Liquid Margarine
  • 2 Tablespoons All-purpose Flour
  • 1-¼ cup Milk
  • 3-½ ounces, weight Gorgonzola Cheese, Or More To Taste
  • 1 dash Salt And Pepper, to taste
  • 1 bag Arugula Salad, To Garnish

Preparation

FOR THE PANCAKES:

Whisk the flour, salt and milk together thoroughly until no lumps remain.

Next, slowly pour the beaten eggs into the batter as you whisk. Continue until very smooth.

Finally, whisk in the melted butter until smooth. The batter will be runny.

Heat a 9” non-stick skillet over medium-low heat. It is ready when you can splash a bit of water on the pan and the beads begin to dance around immediately upon hitting the surface.

Pour a small amount of vegetable oil in the skillet and move it around to coat before each new pancake is cooked. Pour about 1/3 cup of batter into the pan and move the pan around to distribute the batter evenly. When the edges start to firm up, use a long skinny spatula to lift the side of the pancake. Check to see if it has become golden brown on the bottom. When it has, use the spatula to carefully loosen the entire pancake from the pan, then flip quickly. Cook for an additional minute or so until the other side is also golden in color. Keep cooked pancakes on a baking tray in a warm oven (200°F) until the whole batch is finished.

FOR THE GORGONZOLA MUSHROOM SAUCE:

Melt the first 2 tablespoons of butter in a skillet over medium-low heat. Sauté the onions until tender, then add the mushrooms and cook just until they begin to soften. Transfer to a separate bowl.

Melt the other 2 tablespoons of butter over low heat, then whisk in the flour. Keep stirring for a couple of minutes until the flour is totally dissolved, but be careful not to burn it!

Pour in the milk. Turn the heat up to medium-low and whisk for about 5-10 minutes until thick. Melt in the Gorgonzola. You can add more or less depending on how strong you like the cheese flavor. Season with salt and pepper to taste.

Serve over warm rolled Dutch pancakes and garnish with arugula salad.

2 Comments

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lizzy on 12.8.2009

Hi Stacyfrpgh. I don’t remember noticing a lot of juice from the mushrooms and onions when I made this, but if it was there, I apparently just dumped it in the sauce. I was happy with the consistency and it tasted great. I like your idea of using the leftover sauce on pasta. If you enjoy spicy food, this sauce is really great with a dab of Sambal in it! Thanks for trying my recipe!

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stacyfrpgh on 12.7.2009

I had never made crepes before, and that is what I was going for. It took a little practice, but I was good at the pancakes! The topping was so good, as we love gorgonzola cheese here, I would have put more. Instead of arugala, I used spinach since I had it. Tonight we will have the leftovers over angel hair pasta. The only question I had was what to do with the juice from the mushrooms and onions that formed when resting before adding to the cheese sauce. I included the juice, and that seemed to make the sauce more loose. Didn’t affect taste at all.

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