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