Lemon Goat Cheese Pancakes with Blueberries

Breakfast-Brunch
Portions: 0


  1. 2 cups of flour (sift before measuring)
    1 teaspoon of salt
    ¼ cup powdered sugar
    3 teaspoons of baking powder
    ¼ cup butter very soft
    3 eggs
    1 ¾ cup half and half (goat milk may be substituted for lactose intolerant guests)
    8oz of goat cheese
    ½ tsp lemon extract
    2 cups fresh or frozen blueberries

  2. Mix with an electric mixer softened butter, half and half, and eggs. Crumble goat cheese into mix and blend together, some lumps are okay. Add lemon extract and all dry ingredients except flour and beat. Briefly beat in flour just until mixed, again some lumps are okay. At this point the batter maybe refrigerated for several hours. I pour the batter on the griddle then plunk the blueberries on top. Makes 24 four-inch pancakes.

Gracehill Bed and Breakfast

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