Mushroom Filled Oven Pancake
|Cheddar cheese||4 Ounce|
|Dry basil||1 Teaspoon|
|Ground nutmeg||1⁄8 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 Cup (16 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Preheat oven to 425°.
Insert shredding disc.
Shred cheese; set aside.
Change to slicing disc.
Slice green onions; transfer to a small serving bowl and set aside.
Slice mushrooms; set aside.
Change to metal blade and chop onion.
In a 10-inch frying pan with an ovenproof handle, melt 3 tablespoons of the butter over medium heat.
Add chopped onion and mushrooms and cook, stirring occasionally, until onion is soft.
Stir in basil, salt, pepper, and nutmeg.
Tip pan to estimate drippings, then add more butter (about 4 tablespoons) to make about 5 tablespoons total.
Place pan in oven until butter is melted and bubbly.
Meanwhile, place eggs and flour in work bowl.
With motor running, gradually pour milk through feed tube; continue processing for 30 seconds after the last addition.
Remove pan from oven and quickly pour in batter.
Sprinkle with cheese and return to oven.
Bake until puffy and well browned (20 to 25 minutes).