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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By nicolegracia_12...
weymouth, 61
on August 01, 2009
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I would like to make this for tomorrow morning but would like it to be more kid-friendly. How much sugar would be needed to make this a sweet pancake?
By silentcogs_11499623
Spooner, WI
on December 23, 2008
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The cheese was great and i'm sure the recipe would have been great to, the only problem is the end result. I followed the instructions to the T and the pancakes were not fluffy at all. I believe the people at food network should review this recipe.
I got FLAT non-pancake like eggy bread it was very flat. It has to be an error. If it doesn't get changed I would say this is a very BIG WAIST OF YOUR MONEY!!
By rosotok_6304931
holland, MI
on November 10, 2006
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MICHAEL JUST KEEPS COMING UP W/ THESE GREAT IDEAS. HE MAKES COOKING LOOK EFFORTLESS AND ELEGANT AT THE SAME TIME.
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