Fluffy Pancake with Fontina

Total Time:
1 hr 25 min
Prep:
10 min
Inactive:
30 min
Cook:
45 min

Yield:
about 2 to 3 large pancakes
Level:
Intermediate

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
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.


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