Now I have made these pancakes I’m wondering why I’ve never done it before! It was so refreshing to mix up my usual breakfast of yogurt and fruit or scrambled eggs on toast to this delicious combination of fluffy pancakes, salty halloumi, tangy harissa and a gooey fried egg! It reminded me of going for Sunday brunch at a quirky spot.
The recipe serves two and should make 3 to 4 medium discs for each person. I also sliced the halloumi into 6 thin slices so 3 slices per plate.
Harissa & Halloumi pancakesCourse: Uncategorized
Delicious fluffy pancakes with halloumi, harrisa and a gooey fried egg.
1/2 tbsp olive oil
80g self raising flour
1/2 tsp baking powder
4 tsp harissa paste
1/2 lemon, juiced
120g halloumi, sliced
100ml semi skimmed milk
Pinch of salt and pepper
- Sift the flour and baking powder into a large mixing bowl. Make a well in the middle and crack in 1 egg, add the milk, 2 tsp harissa paste, lemon juice and a pinch of salt and pepper. Whisk together until you have made a smooth batter, then set aside.
- Heat the olive oil in a large frying pan on a medium high heat, once hot pour two small discs of the mixture into the frying pan (you can usually fit two pancakes in at a time), wait for bubbles to form on top, then flip over and cook for a further 30 seconds to 1 minutes. Repeat with the remaining batter (this should make 6-8 pancakes depending on the size).
- Add the halloumi to the same pan (the pan should be greased enough from the pancakes) and fry for 2-3 minutes on each side until lightly golden. Add the halloumi on top of the pancakes.
- Finally crack two eggs into the frying pan and fry until cooked to your liking. Serve on top of the pancakes, followed by a tsp of harissa.