(Serves 4-6)

Start a weekend morning with this classic dish made all the more special with the addition of delicious Buffalo Curd. It’s simple to make, looks impressive and feels like a warm and thoughtful hug.

1 cup plain flour

3/4 cup milk

1/2 cup Kris Lloyd Artisan Buffalo Curd + extra to serve

4 eggs

2 teaspoons salt

ground black pepper to taste

1 tbsp fresh thyme leaves – optional

2 tbsp unsalted butter

grated parmesan for serving

2-3 tbsp chopped parsley for serving

500g mushrooms of choice

2 tbsp olive oil

2 tbsp butter

4 sprigs of fresh thyme

1 clove garlic – crushed

ground black pepper to taste

Preheat oven to 200°C and place an overproof pan inside to heat. Chop mushrooms to size and set aside. Peel garlic clove ready for crushing. Using a whisk, mix together all Dutch baby ingredients until there are no lumps, do this quickly to avoid over mixing, set batter aside.

Once pan is very hot remove from oven and add 2 tbsp of butter straight away. Swirl around the pan to make sure it is well coated then place pan back into oven for 30 seconds, remove and carefully pour in the batter. Place back into oven and bake until golden and crisp (approx 15 mins).

Meantime, heat a pan over a medium heat, add olive oil then butter, add mushrooms, thyme, toss to coat, stirring occasionally and cook until mushrooms are golden brown. When ready, add crushed garlic and cook for an additional minute, turn off heat and set aside (can reheat to serve or leave slightly warm).

When puffed and very golden, remove pancake from the oven, keep in pan & top with filling mix, grated parmesan, chopped parsley and additional large scoop of buffalo curd.

Serve immediately.

Our friend Mandy Hall has been kind enough to create delicious, comforting seasonal recipes using our cheeses. All her recipes use South Australian ingredients, and all ingredients are readily available online or in the supermarket.

Thanks Mandy we love you!