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
Continue After Advertisement
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.