Goat’s cheese pancakes

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.