Ingredients

PANCAKE

1/2 cup all-purpose flour

1/2 cup milk

2 large Land O Lakes® Eggs

Pinch of salt

1 tablespoon chopped chives

1 tablespoon shredded Parmesan cheese

2 tablespoons Land O Lakes® Butter

TOPPING

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

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

Directions

Heat oven to 425°F.

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.

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

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

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

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

Recipe Tip

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