Goat’s cheese pancakes

Goat’s cheese pancakes
  • Serves icon Makes 12-16
  • Time icon Hands-on time 25 min

These golden pancakes filled with goats cheese and herbs make a delicious weekend brunch. Serve with smoked salmon and lemon wedges.

Nutrition: Per drop scone (for 16)

Calories
91kcals
Fat
4.4g (2.7g saturated)
Protein
3.4g
Carbohydrates
9.2g (0.7g sugars)
Fibre
0.5g
Salt
0.3g
Calories
91kcals
Fat
4.4g (2.7g saturated)
Protein
3.4g
Carbohydrates
9.2g (0.7g sugars)
Fibre
0.5g
Salt
0.3g

Ingredients

  • 180g self-raising flour
  • ½ tsp baking powder
  • 220ml whole milk, plus extra (optional)
  • 1 medium free-range egg
  • 20g butter, melted and cooled, plus extra for frying
  • Finely grated zest 1 lemon
  • 10g chives, finely chopped
  • 2-3 thyme sprigs, leaves picked and chopped (or oregano/basil)
  • 2 tbsp finely grated parmesan or vegetarian equivalent
  • 50g goat’s cheese, crumbled

Method

  1. Sift the flour and baking powder into a large bowl with a pinch of salt. In another bowl, whisk the milk, egg and melted butter, then gently whisk into the dry ingredients until smooth. Stir in the zest, herbs and cheeses until just combined. Add a little extra milk if needed – the batter should be pourable but not runny.
  2. Melt a knob of butter in a large non-stick frying pan over a medium heat. When it’s foaming, dollop small ladlefuls (about 3 tbsp) of batter into the pan, spaced apart (they will spread). Cook for 3 minutes or until the surface is covered in bubbles, then flip and cook for 2-3 minutes more until golden. Keep warm in a low oven while you cook the rest (see Make Ahead). Serve warm/cold with your choice of toppings.

delicious. tips

  1. Make the pancakes, cool, then portion into freezer bags. Freeze for up to 1 month. Defrost and refresh in a low oven for 5-10 minutes to serve.

Recipe By

Jess Meyer

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