Serves a Crowd

Raspberry and goat cheese pancakes

July  5, 2011
Author Notes

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. 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 your weekend guests to make them feel special. —MyCommunalTable

  • Serves 4
  • 2 cups AP flour
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 4 eggs, separated
  • 1 cup softened goat cheese
  • 3/4 cup milk
  • 2 lemons, juiced and zested
  • 1 pint red raspberries
  • 2 tablespoons fresh thyme, leaves only
  • butter, for cooking pancakes
In This Recipe
  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. Serve.
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