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

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Cinnamon drop scones with honeyed butter

Light and fluffy, slightly warm drop scones are topped with...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Rhubarb and rose breakfast drop scones

These light and fluffy drop scones are flavoured with rhubarb...

Save recipe icon Save recipe icon Save recipe

August seasonal recipes

Blackberry, saffron and honey drop scones

Gill Meller takes simple, comforting flavours and turns them into...

Subscribe to our magazine

Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.