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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.
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