Goats Cheese and Courgette Pancakes Topped with Smoked Salmon
75g goats cheese
75g courgette ( grated and strained )
To serve: smoked salmon or a poached egg & chives
Sieve the flour and baking powder into a bowl.
Combine the egg and milk in a jug. Whisk lightly.
Whisk together the wet and dry ingredients until it forms a smooth batter. Whisk in the melted butter. Do not overwork. Divide the batter into two bowls.
Sweet Blueberry Pancakes : Whisk the sugar and vanilla into the batter. Stir in the blueberries. Fry and serve topped with lemon yogurt, fresh blueberries, mint and a drizzle of warmed blueberry jam.
Goats Cheese & Courgette Pancakes: Grate the courgette and squeeze out any excess water through some kitchen paper. Crumble the goats cheese into the batter and stir in the courgette. Fry and serve topped with a slice of smoked salmon and garnished with fresh chives.
To Fry : Using a non stick pan, over a medium to high heat warm the oil. Spoon in the pancake batter into circle shapes. Allow to cook for about 2 minutes. Flip them over when small bubbles appear on the surface. Cook for another 2 minutes.
Keep warm in an oven, using little sheets of parchment paper between each until they are ready to serve.