Pancakes with feta cheese glazed with cinnamon, honey, orange and saffron
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
- 125²µ/4½´Ç³ú plain flour
- 15²µ/½´Ç³ú caster sugar
- pinch salt
- 4 medium free-range eggs
- 350ml/12fl oz full-fat milk
- 50g/1¾oz melted butter, for frying
For the salad
For the glaze
To serve
- 150²µ/5½´Ç³ú feta cheese, crumbled
Method
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.
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.
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.
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.
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.
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.