4 Large eggs, room temperature
1 c milk
1 tsp dried thyme leaves
1/4 tsp salt
1 c flour
2 tbsp unsalted butter
1 c chopped green onions, including green tops
4 oz SMOKED TURKEY, chopped small pieces
1 c shredded Gruyère cheese
Preheat oven to 425 degrees F.
In a medium bowl, whip eggs until blended. Add milk, thyme and salt. Whip in flour until almost smooth with mixture containing a few small lumps. Set aside for 5 minutes and whip again.
In an ovenproof heavy skillet, melt butter over medium heat, tilting the pan so the butter coats the sides. Stir in green onions and turkey. Cook just until onions are soft - do not brown onions.
Remove skillet from heat and pour egg mixture into skillet. Combine all ingredients.
Bake in preheated oven until mixture begins to become puffy, about 15 minutes.
Do not remove skillet from the oven, but pull out oven rack so the cheese can be sprinkled evenly over the surface of the pancake.
Turn oven control to broil and cook at 500 degree F an additional 2 to 3 minutes or until the cheese is melted.