Courtesy of Maggie Lynch, IINH

With Manuka Honey & melted butter drizzle for pancake Tuesday, or any day really! Makes approx. 20 small pancakes

 

Ingredients

170g wholemeal spelt flour

80g white spelt flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp thyme leaves, finely chopped

250 ml milk (full fat)

200g creamy goat's cheese, crumbled

100g sour cream

Zest of ½ lemon

1 egg

1 tbsp (20g) butter, for cooking

To serve

2 tsp Manuka Health MGO+ Manuka Honey, to drizzle

50g butter, melted

 

METHOD

1. Sieve dry ingredients, including thyme, into a bowl. In a separate bowl whisk the milk, 130g of goat's cheese (set the rest aside), sour cream, lemon zest and egg into a smooth, thick batter. Leave to rest for 30- 45 minutes (allows the gluten in the flours to relax, giving you a lighter pancake).
2. Heat a large non-stick frying pan or crepe pan to medium-hot. Add a little knob of butter to the pan and swirl around to coat the whole surface. Pour a tablespoon of batter onto the pan and gently shape into a neat circle (size of a cup rim) with the back of the spoon.
3. Cook for 2–3 minutes until pin-holes start to appear on the surface, then flip over and cook for a further 1–2 minutes. Remove from the pan and repeat till all the batter is used, adjusting the heat if needed. Clean the pan with kitchen paper between batches and add a little more butter if the pancakes begin to stick.
4. To serve: Place 2-6 pancakes on each serving plate (will depend on size). Top with a spoonful of the remaining goat's cheese. Drizzle with Manuka Health MGO+ Manuka Honey and melted butter. Serve at once.