Goats’ Cheese Pancakes from The Thrifty Veggie by Nicola Graimes
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...
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Cooking tools:
- Whisk
- Mixing bowl
- Spatula
- Saucepan
- Egg separator
Ingredients
- 150 g /5½ oz/scant 1¼ cups self-raising flour
- 3 eggs, separated
- 150 ml /5 fl oz/scant ⅔ cup milk
- 1 tsp baking powder
- ½ tsp sea salt
- Pomegranate Salsa, to serve
- freshly ground black pepper
- 5 spring onions/scallions, finely sliced
- 3 handfuls of baby spinach, finely chopped
- 100 g /3½ oz rindless goats’ cheese, crumbled
- 50 g /1¾ oz butter, melted
- sunflower oil, for frying
- 3 tbsp chopped coriander/cilantro leaves
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