Goats cheese & fig pancakes with honey, thyme & pistachios

There’s something about creamy Goats Cheese that lends itself to sweet flavours. Perfect crumbled on top of pancakes with runny honey, jammy figs, crushed pistachios and fresh, aromatic thyme. The mix of sweet and nutty flavours is delicious served with our soft and buttery pancakes.

1 hour 35 mins

4

Easy

• 100g Capricorn Goats Cheese, crumbled
• 8 figs, sliced
• 4 tbsp runny honey
• 50g pistachios, shells removed and lightly crushed
• 2 tbsp fresh thyme, stalks removed

For the batter:
• 200g plain flour
• 2 eggs, beaten
• 600ml milk
• 30ml melted butter (plus extra for cooking)
• Salt to taste

1. Begin by making your pancake batter. Sift the flour and salt into a mixing bowl and make a well in the middle. Add the beaten egg and melted butter to the well, then slowly add the milk and whisk until all the flour is incorporated. Let the mixture stand for 30 minutes.

2. Preheat the oven to 50C. Melt a little butter in a frying pan and add a ladle of the pancake batter, moving the pan around to cover the base. Let the pancake cook for 2-3 minutes until starting to brown, then flip and cook the other side for a minute or so. Place the cooked pancake on an ovenproof plate and keep warm in the heated oven. Repeat until all the mixture has been used.

3. Fold the pancakes into triangles and arrange evenly onto plates. Top with the crumbled goats cheese, sliced figs, runny honey, crushed pistachios and fresh thyme.