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
softened goat cheese
lemons, juiced and zested
fresh thyme, leaves only
butter, for cooking pancakes
In This Recipe
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.