Ingredients

The following ingredients have 5 Servings
  • 1 cup and 2 tablespoons (144g all-purpose flour)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 large eggs
  • 3/4 cup 180ml whole milk
  • 2 tablespoons finely chopped fresh thyme
  • 2 tablespoons minced scallions
  • 6 tablespoons unsalted butter
  • 4 slices Swiss cheese
  • 4 oz. diced cooked ham
  • Baby arugula
  • Cherry tomatoes
  • Flaky sea salt

Instruction

  • Preheat oven to 425°F. In a large bowl, whisk together flour, kosher salt and black pepper. Whisk together eggs and milk in a separate bowl.
  • Pour the wet ingredients into the dry ingredients and whisk together until just combined. Transfer to a food processor or blender, and blend for 30 seconds to 1 minute, until no lumps appear; set aside.
  • Melt the butter in a 10 inch cast iron skillet over medium-high heat on the stove top. Cook until browned, about 5 to 7 minutes.
  • Pour the batter into the hot buttery skillet and transfer to the oven. Bake for 20 minutes. The sides will begin to rise over the top of the skillet forming a bowl shape.
  • Pull out the oven rack with the skillet on it and sprinkle on chopped ham. Arrange Swiss cheese slices evenly over the inside of the pancake and bake for 5 more minutes.
  • Let cool 3-5 minutes and then scatter a handful of baby arugula and a few cherry tomatoes over the center. Sprinkle with flaky sea salt and serve immediately.