2 Tbsp. finely grated Parmesan, plus more for serving
2 large eggs
½ cup whole milk
2 Tbsp. unsalted butter, cut into pieces
Crème fraîche, smoked salmon, baby greens, and lemon wedges
Instructions
Step 1
Preheat oven to 425 F. Whisk flour, sugar, thyme,
salt, pepper, and 2 Tbsp. Parmesan in a small
bowl.
Step 2
Process eggs and milk in a blender until light and
frothy, about 2 minutes. Add flour mixture and
pulse to combine. Do Ahead- Batter can be made 2
days ahead. Transfer to a medium jar and chill.
Shake jar before cooking.
Step 3
Heat a 10 cast-iron skillet over medium-high.
Once hot, melt butter and swirl to coat skillet.
Pour batter into hot melted butter in skillet.
Transfer to oven and bake until puffed and golden
brown, 12–15 minutes.
Step 4
Sprinkle Parmesan over pancake before serving with
crème fraîche, smoked salmon, baby greens, and
lemon wedges (if using).
Originally Submitted
5/27/2024
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