Fresh Chèvre Pancakes with Blueberries

Yield: 4

Ingredients

• 1 1/2 Cups all-purpose flour
• 4 Tbs granulated sugar ((divided))
• 1/2 Tsp kosher salt
• 1 1/4 Cups whole milk
• 3 Tbs canola oil or melted butter
• 2 large eggs
• 1 cup crumbled fresh chèvre
• 2 Pints blueberries
• 1 Tsp minced fresh rosemary (optional), butter (as needed), confectioners’ sugar

Directions

1. In a medium bowl, add flour, 3 tbs granulated sugar, and salt, stirring together to combine.
2. In another bowl, whisk together milk, oil/ butter, and eggs until combined. Add wet ingredients and cheese into the dry ingredients, using a spatula to stir together until just combined. (Lumps in the pancake mixture are good because it means you haven’t over-mixed.)
3. Cover, and place batter in the refrigerator to rest for 30 minutes.
4. Meanwhile, in another medium bowl, mix blueberries, 1 tbs granulated sugar, and (optional) rosemary to combine.
5. Reserve until needed. When pancake batter has rested, in a large nonstick pan, melt 1 tbs butter over medium-high heat.
6. Portion 1/4 cup amounts of batter onto pan, slightly flattening pancake with the back of a spatula.
7. When bubbles form on the edges of the pancake’s surface, flip pancake with a spatula.
8. Cook until that side is browned, just another 1 to 2 minutes.
9. Transfer to a paper towel-lined plate.
10. Continue with remaining batter, adding 1 tbs butter for each batch, until batter has resulted in about 12 pancakes.
11. Serve sprinkled with confectioners’ sugar and reserved blueberries.