Low carb pancakes may not sound like much fun, but cheesy flapjacks? Sign me up!

During the American Revolution, Loudoun County was known as America’s Bed Basket, as the ultra fertile soil produced the grains that fueled America’s first defenders. Fast-forward to the present day and the incredibly rich soil remains, covered in Western Loudoun by much smaller, efficient farms.

According to the most recent USDA Ag Census, the average size of a Loudoun farm is approximately 100 acres. In reality, a few large farms hold up that average, which is typically less than 50 acres for the median farm. For most farms, that isn’t enough space to run a profitable grain operation, so Loudoun-grown flour is a rarity.

Soft cheese and eggs are perfectly sourced from Loudoun Farms, so enjoy making a new take on a timeless classic: cheesy flapjacks!

Course: Main course

Prep Time: 20 minutes

Cook Time: 10 minutes

Serves: 1-2

Ingredients:

• 4 eggs
  • Homestead 1870
  • Kathy Ann’s Farm
  • SunPower Farm
• 4 ozs of soft cheese
  • Cheese, Chèvre – Herb, Catoctin Creamery
  • Cheese, Chèvre – Honey, Catoctin Creamery
  • Maid Marian Camembert, The Ag District
  • Prince John Washed Rind, The Ag District
• Syrup to your liking
  • Lavender Simple Syrup, Blooming Hill Lavender Farm and Gift Shop

Directions:

1. Put the eggs and cream cheese into the blender. If you want any additional flavors, add them now. Blend until smooth (very briefly).
2. Let the batter rest a moment while the griddle heats.
3. Butter the hot skillet or griddle and start by pouring just r two tablespoons of the mixture onto the hot surface. Remember that it will spread out a lot; these are very thin pancakes.
4. Cover in fresh fruit, syrup or enjoy plain!