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Artichoke Pancakes with Goat Cheese




Source of Recipe


The Olives Cookbook






Recipe Introduction


Make them small, blini-sized, and you'll have a perfect, finger food treat for friends at your next party. In a pinch for time, you can make the batter the night before and use it the next day, pre-party, without ill consequences.





List of Ingredients



• 3 frozen or canned artichoke hearts
  
• 2 lemons, cut in half
  
• 3 large eggs
  
• 1/4 cup water
  
• 1/3 cup all purpose flour
  
• 1 teaspoon kosher salt
  
• 1/2 teaspoon black pepper
  
• 2 large egg whites
  
• 1 tablespoon olive oil
  
• 3 tablespoons crumbled goat cheese
  
• 1 tablespoon sour cream
  






Instructions



1. Preheat the oven to 350 degrees.
   
   
2. Place the artichoke bottoms, eggs, and water in a blender or a food processor fitted with a steel blade and blend until creamy. Pour into a mixing bowl, add the flour, salt, and pepper, and combine until the mixture forms a thick paste.
   
3. Whip the egg whites in a dry copper or stainless steel bowl until they hold stiff peaks. Gently fold into the artichoke mixture.
   
4. Place a cast-iron skillet over medium-high heat and when it is hot, add the oil. Drop dollops of batter (about 2 tablespoons per pancake), a few at a time, into the hot oil. When the edges begin to stiffen, turn the pancakes over and cook until lightly golden, abut 2 minutes. Place the pancakes on an oven proof plate.
   
5. Combine the goat cheese and sour cream in a small mixing bowl. Top each pancake with a large dollop of the goat cheese mixture and place in the oven until the cheese just begins to melt, about 2 minutes.
   






Final Comments


Serves 4; Makes 8 little or 4 large pancakes