Savory green nettle pancakes stuffed with goat cheese
Course: Appetizer, Breakfast, Side Dish
Keyword: nettles, Stinging Nettles
¼teaspoonfresh ground black pepper
2 teaspoons baking powder
4large cloves garlic
Fresh nutmega few scrapes
Oil the garlic, wrap in foil, and bake for 20 minutes at 350 or until just soft, then cool and remove from the skin.
Mix the flour and baking powder. Bring a pot of water to a boil and blanch the nettles until just tender, about a minute.
Remove the nettles to a bowl of cold water to cool, then wring them dry completely and chop medium-fine.
Put half of the nettles in a blender or food processor with the egg, garlic cloves salt, butter, milk, nutmeg and pepper, then puree until smooth. Food in the remaining chopped nettles for garnish, then transfer the mixture to a bowl and fold in the flour.
Cook scant ¼ cups of the batter for pancakes, putting a small nugget of fresh goat cheese in the middle of each one as they’ve begun to set.
Serve with sautéed mushrooms, sausage gravy, eggs, or in place of a starch for lunch or dinner.
Note on serving sizesSavory pancakes are rich, so I account for 1 per person, depending on how much saucy business you have to soak up.