Name: Goats’ Cheese Pancakes
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves: 4
Ingredients: 5 spring onions/scallions, finely sliced; 3 tbsp chopped coriander/cilantro leaves; sunflower oil, for frying; 50 g /1¾ oz butter, melted; 100 g /3½ oz rindless goats’ cheese, crumbled; 3 handfuls of baby spinach, finely chopped; 1 tsp baking powder; ½ tsp sea salt; 3 eggs, separated; 150 ml /5 fl oz/scant ⅔ cup milk; 150 g /5½ oz/scant 1¼ cups self-raising flour; Pomegranate Salsa, to serve; freshly ground black pepper

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

The Thrifty Veggie

By Nicola Graimes

Published 2021

About

It is best to use a crumbly goats’ cheese rather than a runny one to make these thick, savoury pancakes. They are good spread with garlic butter or with a herby yogurt dip, while the Pomegranate Salsa also makes a delicious accompaniment.

Ingredients

150 g /5½ oz/scant 1¼ cups self-raising flour
1

Method

Mix together the flour, baking powder and salt in a large mixing bowl. Using a balloon whisk, mix in the egg yolks, milk and melted butter, then stir in the goats’ cheese, spinach, spring onions/scallions and coriander/cilantro. Season with pepper.
Whisk the eggs whites to soft peaks and gently fold them into the goats’ cheese batter.
Pour a little oil i

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Goats’ Cheese Pancakes

Ingredients

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