Raspberry And Goat Cheese Pancakes

• 2 cups AP flour
• 3/4 cup sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 4 eggs, separated
• 1 cup softened goat cheese
• 3/4 cup milk
• 2 lemons, juiced and zested
• 1 pint red raspberries
• 2 tablespoons fresh thyme, leaves only
• butter, for cooking pancakes

1. Sift all dry ingredients together in a bowl.
2. Separate eggs in separate bowls.
3. In the bowl with egg yolks, add goat cheese, milk, lemon juice and zest, and 1 T. fresh thyme leaves. Whisk together until smooth.
4. Add dry ingredients to wet and mix well, forming batter.
5. Beat egg whites until they form stiff peaks. Fold into pancake batter.
6. Melt butter on preheated griddle. Ladle or spoon batter on griddle to desired size of pancake. Place 3 or 4 raspberries on each pancake. When you see some bubbles raising and bursting, you will know to flip it gently. Cook until underside is golden.
7. Place pancake stack on plate. Top with more raspberries and some thyme leaves. Sprinkle with a little powdered sugar. Serve.

flour, sugar, salt, baking powder, eggs, goat cheese, milk, lemons, red raspberries, fresh thyme, butter

Taken from food52.com/recipes/13094-raspberry-and-goat-cheese-pancakes (may not work)