Pancakes with feta, honey, orange and spice recipe
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. 125g/4½oz plain flour15g/½oz caster sugarpinch salt 4 medium free-range eggs350ml/12fl oz full-fat milk50g/1¾oz melted butter, for frying 125g/4½oz plain flour 15g/½oz caster sugar pinch salt 4 medium free-range eggs 350ml/12fl oz full-fat milk 50g/1¾oz melted butter, for frying 1 Romaine lettuce, cut into quarters4 tbsp olive oil 1 Romaine lettuce, cut into quarters 4 tbsp olive oil 2 oranges, juice only1 cinnamon stick, broken in half2 tbsp clear honeypinch saffron 2 oranges, juice only 1 cinnamon stick, broken in half 2 tbsp clear honey pinch saffron 150g/5½oz feta cheese, crumbled 150g/5½oz 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. 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. 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. 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 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. 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. 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. 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.