Food Network: Fluffy Pancake with Fontina

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Fluffy Pancake with Fontina
Recipe courtesy Michael Chiarello

Ingredients
6 eggs
1/2 teaspoon nutmeg
1 1/2 cups whole milk
3 cups all-purpose flour
Pinch salt
3 tablespoon unsalted butter
3 cups grated Fontina cheese
1 cup grated Parmesan
Fresh thyme, optional

Instructions
Preheat oven to 450 degrees F.

In a food processor or blender, blend the eggs, nutmeg and milk until just
combined. Add in the flour and pinch of salt. Blend and count to 5, then stop
blending.

Pour into a bowl and set aside in refrigerator for 30 minutes.

Melt 1 tablespoon of the butter in 10-inch saute pan. When butter starts to brown,
add a large ladle-full and a half (about 8 ounces) of batter. Cook pancake for 10
seconds then place in oven for 10 minutes. Top with 1/3 of the cheese and thyme,
if using, and continue to bake for 7 minutes. Continue until the rest of batter is
used. Serve hot.