Dutch Pancakes With Floral Goat Cheese
Servings: 2 pancakes
Ingredients
Floral Goat Cheese
- 8 ounces goat cheese (not crumbles)
- 2 tablespoons dried flowers see above
Pancakes
- 1 cups all purpose flour
- 1 teaspoons sugar
- 1 pinch salt
- 2 drops vanilla extract
- 1 egg
- 1 cup milk
- 1 tablespoon butter divided
Garnishes
- honey to drizzle as desired
- blackberries, blueberries, raspberries, strawberries as desired
- mint as desired
Instructions
Make the Floral Goat Cheese
- Follow the instructions above to make two rounds of floral goat cheese. Divide the 8 ounces of goat cheese in half to get two floral-covered goat cheese discs. Place the goat cheese discs in the fridge to keep firm while cooking the pancakes.
Make the Pancakes
- Mix the dry ingredients together: flour, sugar, salt.
- In a separate milk, mix together the wet ingredients: milk, egg, vanilla extract. Combine with the dry ingredients and whisk until it's not lumpy.
- Put half of the butter in a 12.5" frying pan over medium heat.
- Once the butter is melted, pour in half of the pancake batter. Tilt the pan to completely cover the bottom with batter.
- Let cook until you see bubbles begin to pop in the batter and it looks dried out, gently use a large spatula to coax the edges up, then go farther in until you can flip the pancake. Cook on that side for another minute or less.
- Set the pancake aside, add the remaining butter, then repeat with the extra batter. You may want to turn the heat down a bit at this point, as I burned my second one.
- Once cooked, place each pancake on a plate and top with the goat cheese disc. Add honey, fruit, and mint to garnish as you wish.