This recipe is so delicious and provides the perfect base for a bit of warmed up leftovers or your favorite pasta sauce. It’s equally delicious served as a main course with a crisp salad or sautéed vegetable.
Course: Brunch, Main Course
Servings: 4people
Author: Jennifer from 1840 Farm
Ingredients
2Tablespoonsbutter
4large eggs
1cupmilk
½cupAll-purpose flour
¼cupcornstarch
½teaspoonsalt
¼teaspoonground pepper
½teaspoonfresh thyme leaves
¼cupgrated Swiss or Parmesan cheese
Instructions
Preheat the oven to 425 degrees Fahrenheit. Place the butter in a 9 inch cast iron skillet, or similarly sized oven safe deep pie plate or casserole dish and transfer to the oven as you prepare the batter. I like to place the baking dish or skillet on top of a cookie sheet to catch any excess batter that might overflow the pan as it bakes.
In a large bowl, beat the eggs using a whisk until they are light and frothy. Add the milk and whisk until well combined. Add the flour, cornstarch, salt, pepper, and thyme and whisk until the mixture is smooth.
Remove the warm baking dish from the oven. Pour the batter into the pan and sprinkle the grated cheese on top. Return the skillet to the oven. Bake for 25-30 minutes or until the edges are puffed and lightly brown. When the pancake is fully baked, a sharp knife inserted into the middle of the pan will come out clean.
Remove the pancake from the oven and serve warm. Enjoy!