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