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Pancakes with feta cheese glazed with cinnamon, honey, orange and saffron

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Creamy, salty feta works wonderfully with sweet citrus flavours – a great way to add a bit of gourmet pizazz to your weekend brunch.

Ingredients

For the pancakes

For the salad

For the glaze

To serve

  • 150²µ/5½´Ç³ú feta cheese, crumbled

Method

  1. For the pancakes, combine the flour, sugar and salt, then mix in the eggs using a whisk. Add the milk gradually to avoid any lumps.

  2. To cook the pancakes, add a smear of melted butter to a non-stick frying pan, using a pastry brush. Ladle in some batter, swirling around to coat the pan - it might take one or two test pancakes before you’ve got the amount of batter just right. Cook each pancake on both sides until golden-brown and then remove to a plate while you cook the next pancake.

  3. For the salad, place the cut lettuce into ice-cold water and leave for a couple of minutes. Just before serving, remove from the water and drizzle with olive oil.

  4. For the glaze, heat a medium saucepan and add the orange juice and cinnamon stick. Stir in the honey and saffron and cook until reduced to a syrupy glaze.

  5. Sprinkle the feta on the pancakes and fold them into quarters. Return the folded pancakes to the frying pan and pour over the glaze. Heat gently for a few minutes.

  6. Serve the pancakes with any remaining glaze poured on top. Serve the salad alongside.

Recipe Tips

Feta is often suitable for vegetarians, but it's best to check the label as some brands are made using animal rennet.

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