Recipe | Herb and Cheese Puffed Pancake | Fromagerie Bergeron
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Herb and Cheese Puffed Pancake

With its luscious ingredients, this puffed pancake recipe is your chance to take your holiday brunch to the next level without breaking the bank. This dish’s stars, Le Lotbinière and Classic Cumin cheeses, ensure that the sweetness of one balances the spicy flavours of the other. And the fresh aromas of the herbs are the perfect complement to the salty taste of the pancetta.
Bonus: This recipe’s simplicity will save you time so that you can enjoy more family time together.

Servings : 4 Portions

3 tbsp. of butter (divided)

4 eggs

⅔ cup of milk

⅔ cup of flour

½ tsp. of salt

1 tbsp. of fresh thyme

1 tbsp. of chopped chives

¼ cup of Le Lotbinière cheese, grated

⅓ cup of Classic Cumin cheese, grated

Salt and pepper


1 cup of arugula

1 tbsp. of lemon juice

½ cup of diced pancetta

  1. Preheat the oven to 450 °F.

  2. In a bowl, combine the 2 cheeses, thyme, and chives. Set aside.

  3. Place 1 tbsp. of butter in the bottom of a cast-iron skillet and place in the oven for 2 minutes.

  4. In a blender, pour 2 tbsp. of melted butter, eggs, milk, flour, and salt. Mix well until smooth.

  5. Pour the batter into the bottom of the hot pan, then add the cheese mixture. Bake on the middle rack for 20–25 minutes. It is important not to open the oven so the pancake can rise properly.

  6. Meanwhile, mix the arugula with the lemon juice—season with salt and pepper to taste. In a small frying pan over medium heat, brown the diced pancetta for a few minutes. Set aside.

  7. When the pancake is well-puffed, remove it from the oven and place the arugula and pancetta on top. Serve immediately.

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