INGREDIENTS

• 4 tablespoons butter, divided
• 4 large eggs
• 2/3 cup milk of choice
• 2/3 cup whole wheat pastry flour
• ½ teaspoon sea salt
• 3 tablespoons grated parmesan
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh chopped chives
• 1 tablespoon fresh chopped basil
• 1 cup baby arugula
• 8 ounces fresh burrata
• 2 teaspoons olive oil
• 1 lemon, zested
• Fresh ground black pepper
   

INSTRUCTIONS

1. Preheat oven to 450 degrees F.
2. In a blender, mix 2 tablespoons of melted butter, eggs, milk, flour, and salt and blend until smooth.
3. In a small bowl, mix parmesan, thyme, chives and basil.
4. Place remaining 2 tablespoons butter in a 10” cast iron skillet and place in preheated oven for 5 minutes.
5. Carefully, remove the skillet and pour in the batter and scatter the parmesan-herb mixture evenly over the top.
6. Return skillet to oven and bake for 20 minutes, or until the pancake is golden brown and puffy.
7. Serve topped with scattered arugula and burrata topped with olive oil, lemon zest and lots of fresh ground black pepper.
    

SERVES: 4