There is something always so special about a raspberry. They feel like such a treat to me even though we have our own bushes and eat them often. They are so perfect just on their own, but this is how I show off my beloved raspberry. Start with a sweet pancake, add the tang of goat cheese. Throw in some lemon and thyme. Fold in the egg whites. Finish with raspberries. You have a pancake that needs no syrup. This is the pancakes you make for that romantic breakfast for that person you want to stay for dinner. Well, I guess I have the perfect breakfast recipe ready, if I ever need it.
Serves 4
- 2 cups AP flour
- 3/4 cups sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 4 eggs, separated
- 1 cup softened goat cheese
- 3/4 cups milk
- 2 lemons, juiced and zested
- 1 pint red raspberries
- 2 tablespoons fresh thyme, leaves only
- butter, for cooking pancakes
1. Sift all dry ingredients together in a bowl.
2. Separate eggs in separate bowls.
3. In the bowl with egg yolks, add goat cheese, milk, lemon juice and zest, and 1 T. fresh thyme leaves. Whisk together until smooth.
4. Add dry ingredients to wet and mix well, forming batter.
5. Beat egg whites until they form stiff peaks. Fold into pancake batter.
6. Melt butter on preheated griddle. Ladle or spoon batter on griddle to desired size of pancake. Place 3 or 4 raspberries on each pancake. When you see some bubbles raising and bursting, you will know to flip it gently. Cook until underside is golden.
7. Place pancake stack on plate. Top with more raspberries and some thyme leaves. Sprinkle with a little powdered sugar.
8. Serve immediately or place in a warm oven until ready to serve.
Pull up a chair, Elizabeth