Goats Cheese, Lemon & Thyme Pancakes
Goats Cheese, Lemon & Thyme Pancakes
Developed for Natural Life Magazine and Manuka Honey
Serves:
20
Course Breakfast, Brunch, Lunch
Diet Child Friendly, Sugar free, Vegetarian
Servings 20 Small pancakes
Ingredients
- 170 g wholemeal spelt flour
- 80 g white spelt flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp thyme leaves finely chopped
- 250 ml milk full fat
- 200 g creamy goats cheese crumbled
- 100 g sour cream
- Zest of ½ lemon
- 1 egg
- 1 tbsp 20g butter, for cooking
- To serve
- 2 tsp manuka honey to drizzle
- 50 g butter melted
Method
- Sieve dry ingredients including thyme into a bowl. In a separate bowl whisk the milk, 130g of goats cheese (set the rest aside), sour cream, lemon zest and egg into a smooth, thick batter. Leave to rest for 30-45 minutes (allows the gluten in the flours to relax, giving you a lighter pancake).
- Heat a large non-stick frying pan or crepe pan to medium-hot. Add a little knob of butter to the pan and swirl around to coat the whole surface. Pour a tablespoon of batter onto the pan and gently shape into a neat circle (size of a cup rim) with the back of the spoon.
- Cook for 2–3 minutes until pin-holes start to appear on the surface, then flip over and cook for a further 1–2 minutes. Remove from the pan and repeat till all the batter is used, adjusting the heat if needed. Clean the pan with kitchen paper between batches and add a little more butter if the pancakes begin to stick.
- To serve: Place 2-6 pancakes on each serving plate (will depend on size). Top with a spoonful of the remaining goats cheese. Drizzle with Manuka honey and melted butter. Serve at once
Maggie's Tips
- The batter will keep for 5 days in your fridge.
- These can be frozen but make sure to freeze flat on a parchment lined tray first then transfer to a sealed bag or container.
Related Recipes
Cranberry and Roasted Hazelnut Overnight Oats
My first encounter with overnight oats was over 30 years ago while living in Australia. At the time, the idea of eating cold, raw porridge
Sautéed Sprout, Bacon & Gruyere Frittata
It’s Brussels sprouts season and they’re not just for Christmas dinner. From pickling and stir-fries to slaws, gratins, hash browns, risottos and Buddha bowls, the
