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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
- 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
- Sift all dry ingredients together in a bowl.
- Separate eggs in separate bowls.
- In the bowl with egg yolks, add goat cheese, milk, lemon juice and zest, and 1 T. fresh thyme leaves. Whisk together until smooth.
- Add dry ingredients to wet and mix well, forming batter.
- Beat egg whites until they form stiff peaks. Fold into pancake batter.
- 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.
- Place pancake stack on plate. Top with more raspberries and some thyme leaves. Sprinkle with a little powdered sugar. Serve.
- This recipe was entered in the contest for Your Best Raspberries