Chevre Honey Pancakes with Roasted Peaches and Lavander

I have heard many times about how delicious ricotta pancakes are and have always wanted to try making them for myself.  So, I decided to try making some to see if they lived up to their reputation. One problem, I don't have ricotta on hand normally, and I didn't feel like buying any.  But that wasn't going to stop me.  I did have chevre on hand, and I figured it would act much the same way in a pancake.  I always have chevre in my fridge, and I love its tangy flavor and silky smooth texture, especially in things that are slightly sweet.  I sweetened my pancake batter with honey, becuase it loves chevre, and laced it with dried lavander flowers to give the pancakes a beautiful aroma. 

They were wonderful!  Light and airy due to whipping the egg whites before adding them, and almost a cheesecake like flavor.  The lavander was a perfect addition, and it added that something special!  But I didn't stop there...a meal isn't a meal without fruit or vegetable at my house, so I decided that the pancakes needed to be topped off with some roasted peaches!  It is the hight of peach season afterall and they are so juicy and flavorful, perfect paired with chevre and honey as well!  As a whole it was delicious!  Maybe in the future I will have to try real ricotta pancakes, but for now the chevre were heavenly!    Here is the recipe if you would like to experience them for yourself! 

Chevre Honey Pancakes with Roasted Peaches and Lavander

Makes about 12 pancakes

Peaches:

2 medium organic peaches, sliced

local honey

1 Tbsp dried lavander flowers

Pancakes:

3/4 cup flour
1/2 teaspoon baking powder

1 Tbsp dried lavander flowers

1/4 tsp sea salt

3 eggs, divided
1 cup chevre (fresh goat cheese)
2 Tbsp local honey
3/4 cup goat milk
1 Tbsp vanilla

coconut oil for cooking
additional honey for serving

Preheat oven to 475 degrees.  Toss peaches with 1 Tbsp honey, and spread out on a foil lined baking sheet sprayed with non-stick spray.  Roast for about 20 minutes, until soft, then remove from the oven and combine with 1/4 cup honey, and 1 Tbsp lavander.  Set aside. 

Whisk together flour, baking powder, lavender and salt in a bowl. Combine cheese, milk, egg yolks, honey and vanilla in a separate bowl.
Beat the egg whites in an electric mixer until stiff. Add the dry ingredients to the cheese and milk mixture, stirring gently until just combined. Whisk in a small amount of the egg whites to lighten the batter, then fold in the remaining whites.

Heat a griddle over medium-high heat, and add a little coconut oil to the pan. Use a 1/3 cup measure to pour batter onto the griddle. Cook pancakes for about 3 or 4 minutes, then flip, cooking until both sides are golden brown. Repeat with others.  Serve with peaches and additional honey if desired.