Save Recipe Print
Total:
1 hr 25 min
Prep:
10 min
Inactive:
30 min
Cook:
45 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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Fluffy Pancakes

Recipe courtesy of Food Network Kitchen

Fluffy Japanese Pancakes

Recipe courtesy of Food Network Kitchen

Pancakes

Recipe courtesy of Food Network Kitchen

Fluffy Confetti Birthday Cake

Recipe courtesy of Food Network Kitchen

"Instant" Pancake Mix

Recipe courtesy of Alton Brown

Cinnamon Bun Pancakes

Recipe courtesy of Food Network Kitchen

Blueberry Buttermilk Pancakes

Recipe courtesy of Food Network

Simple Homemade Pancakes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories