Cheese And Herb Pancakes Recipes

CHEESE AND HERB PANCAKES.

Steps:

• For Pancakes.
• Sift flour,baking powder and salt into large bowl.
• Add milk, the 3 tablespoons melted butter,egg and herbs and mix until smooth; fold in cheeses.
• Heat griddle or heavy skillet over medium heat; brush lightly with melted butter.
• Ladle batter onto griddle by heaping tablespoons.
• Cook until bottom side is brown, about 2 minutes.
• Turn and cook until second side is golden brown and pancakes are cooked through, about 1 minute.
• Transfer to heated platter.
• Repeat with remaining batter, brushing griddle occasionally with more melted butter.
• Divide pancakes among plates, drizzle with warm herb butter, and serve.
• For Herb Butter.
• Melt butter in small saucepan over low heat.
• Stir in herbs and serve while warm.

HERB PANCAKE WRAPS WITH GOAT'S CHEESE

Steps:

• Heat 1 tsp oil in a frying pan and add the spring onions and courgette. Cook, stirring frequently, to soften the courgette and drive off any excess moisture. Tip the veg into a bowl and wash the pan.
• Beat an egg with 1 tbsp water, half the herbs and some black pepper. Heat the remaining oil in the frying pan, pour in the egg mixture and swirl the pan to set it thinly on the base. Cook for a couple of mins, tip onto a plate and repeat with the other egg, 1 tbsp water and remaining herbs.
• Spread the goat's cheese down the centre of each pancake and top with the courgette mix, scatter over the tomatoes, olives and baby kale, then roll up and cut in half. Alternatively, spread the goat's cheese over the pancakes, top with the filling and serve open. Eat with some radishes on the side, if you like.