Fluffy Pancake with Fontina

  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 45 min
  • Yield: about 2 to 3 large pancakes
Save Recipe

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

  1. Preheat oven to 450 degrees F.
  2. 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.
  3. Pour into a bowl and set aside in refrigerator for 30 minutes.
  4. 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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Fluffy Japanese Pancakes

Pancakes

Swedish Pancakes

Vanilla Dutch Baby (Puffed Pancake)

Sunny's Perfect Scrambled Cheesy Eggs

Fluffy Pancakes

Fluffy Japanese Omelet

Pancakes

🤤 More Drool-Worthy Recipes