Fluffy Pancake with Fontina

1. 1

   Preheat oven to 450 degrees F.

2. 2

   In a food processor or blender, blend the eggs, nutmeg and milk until just combined.

3. 3

   Add in the flour and pinch of salt.

4. 4

   Blend and count to 5, then stop blending.

5. 5

   Pour into a bowl and set aside in refrigerator for 30 minutes.

6. 6

   Melt 1 tablespoon of the butter in 10-inch saute pan.

7. 7

   When butter starts to brown, add a large ladle-full and a half (about 8 ounces) of batter.

8. 8

   Cook pancake for 10 seconds then place in oven for 10 minutes.

9. 9

   Top with 1/3 of the cheese and thyme, if using, and continue to bake for 7 minutes.

10. 10

    Continue until the rest of batter is used.

11. 11

    Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.