Easy Weekend Breakfast: Goat-Cheese Pancakes with Raspberries
Lonny contributor Diana Yen gives traditional flapjacks an elegant finish with very little additional effort
Summer in New York City—and the country, and the beach, we imagine—is prime time for overnight guests, and while we have no doubt you've made arrangements for dinner and activities throughout the day, breakfast is generally left to chance. Or at least it was until you stumbled upon these piled-high beauties. Delicate raspberry-topped pancakes are on Lonny contributor Diana Yen's short list of low-fuss meals to serve visitors the morning after. "I break out the cast-iron griddle, which is my secret to pancakes with perfect crisp edges and fluffy melt-in-your-mouth centers," says Yen. Another secret: she folds goat cheese into the batter to lend a layer of moistness and richness that ups the elegance factor without adding much effort. After all, sitting down to a big stack of flapjacks for a weekend breakfast is a treat in itself, whether you're entertaining for a crowd or enjoying them on a quiet Saturday on your own. So go ahead, indulge a little. And if anyone asks, tell them Lonny made you do it.
Raspberry Goat Cheese Pancakes
For the Raspberry Topping
- 1 pint raspberries
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Using a fork, smash the raspberries with the sugar and lemon juice in a small bowl.
For the Pancakes
- 4 ounces soft goat cheese, crumbled
- 1 large egg, beaten
- ¾ cup milk
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- 2 tablespoons sugar
- 2 teaspoons baking powder
- pinch of salt
- grated zest from one lemon
- 1 cup all-purpose flour
- maple syrup, for drizzling
In an electric mixer, combine the goat cheese, egg, milk, butter, and vanilla extract over medium-low speed until just combined. Reduce speed to low and add in the sugar, baking powder, salt, and lemon zest. Slowly add in the flour until just mixed (lumps are okay).
Preheat a large, oiled skillet or griddle over medium heat. Spoon batter onto skillet and cook for 1-2 minutes until browned on the underside. Flip over and cook the other side. Serve warm. Finish with raspberries and maple syrup.