Recipe courtesy of Michael Chiarello
Recipe courtesy of Michael Chiarello
Episode:
Breakfast for Dinner
Fluffy Pancake with Fontina
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- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 45 min
- Yield: about 2 to 3 large pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1469
- Total Fat
- 79 g
- Saturated Fat
- 46 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 80 g
- Cholesterol
- 549 mg
- Sodium
- 1917 mg
- Level: Intermediate
- Total: 1 hr 25 min
- Prep: 10 min
- Inactive: 30 min
- Cook: 45 min
- Yield: about 2 to 3 large pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1469
- Total Fat
- 79 g
- Saturated Fat
- 46 g
- Carbohydrates
- 107 g
- Dietary Fiber
- 4 g
- Sugar
- 9 g
- Protein
- 80 g
- Cholesterol
- 549 mg
- Sodium
- 1917 mg
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.
