Total:
1 hr 25 min
Active:
10 min
Yield:
about 2 to 3 large pancakes
Level:
Intermediate

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Banana Sour Cream Pancakes

Recipe courtesy of Ina Garten

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Potato Pancakes

Recipe courtesy of Trisha Yearwood

Potato Pancakes

Recipe courtesy of Anne Burrell

Quick Oats Sweet Potato Pancakes

Recipe courtesy of Katie Lee

Buttermilk Pancakes

Recipe courtesy of Food Network Kitchen

Potato Pancakes

Recipe courtesy of Carol Fay Ellison

Perfect Pancakes (and Toppings!)

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking