Fluffy Pancake With Fontina
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
56
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
6
Eggs1 tsp
Nutmeg1.5 cups
Whole Milk3 cups
All-Purpose Flour1 pinch
Salt3 tbsp
Unsalted Butter3 cups
Fontina Cheese (grated)1 cup
Grated ParmesanDirections:
1
Preheat oven to 450 degrees F
2
In a food processor or blender, blend the eggs, nutmeg and milk until just combined
3
Add in the flour and pinch of salt
4
Blend and count to 5, then stop blending
5
Pour into a bowl and set aside in refrigerator for 30 minutes
6
Melt 1 tablespoon of the butter in 10-inch saute pan
7
When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter
8
Cook pancake for 10 seconds then place in oven for 10 minutes
9
Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes
10
Continue until the rest of batter is used
11
Serve hot