Fresh Chèvre Pancakes with Blueberries
Makes 4 Servings
- 1-1/2 c. all-purpose flour
- 4 Tbsp. granulated sugar (divided)
- 1/2 tsp. kosher salt
- 1-1/4 c. whole milk
- 3 Tbsp. canola oil or melted butter
- 2 large eggs
- 1 c. crumbled fresh chèvre
- 2 pt. blueberries
- 1 tsp. minced fresh rosemary (optional)
- Butter (as needed)
- Confectioners’ sugar
In a medium bowl, add flour, 3 tablespoons granulated sugar and salt, stirring together to combine. In another bowl, whisk together milk, oil/butter and eggs until combined. Add wet ingredients and cheese into the dry ingredients, using a spatula to stir together until just combined. (Lumps in the pancake mixture are good because it means you haven’t over-mixed.) Cover and place batter in the refrigerator to rest for 30 minutes.
Meanwhile, in another medium bowl, mix blueberries, 1 tablespoon granulated sugar and (optional) rosemary to combine. Reserve until needed.
When pancake batter has rested, in a large nonstick pan, melt 1 tablespoon butter over medium-high heat. Portion 1/4 cup amounts of batter onto pan, slightly flattening pancake with the back of a spatula. When bubbles form on the edges of the pancake’s surface, flip pancake with a spatula. Cook until that side is browned, just another 1 to 2 minutes. Transfer to a paper towel-lined plate. Continue with remaining batter, adding 1 tablespoon butter for each batch, until batter has resulted in about 12 pancakes. Serve sprinkled with confectioners’ sugar and reserved blueberries.
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