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Mushroom & Prosciutto Puff Pancake

Presented by:
Land O' Lakes
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Eggy puff pancake filled with mushrooms and leeks sauteed in butter topped with Parmesan cheese and prosciutto.

Recipe Prep Time
Prep Time
10 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
25 min
Recipe Servings



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


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


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.


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