Anari and Halloumi Pancakes with Honey and Sesame Seeds

Inspired by Cypriot flavours, these pancakes are light and fluffy with a rich savoury base of anari (or ricotta), halloumi and dried mint. The addition of whipped egg whites makes them soft and airy, while the drizzle of honey and sprinkle of toasted sesame seeds adds a warm, sweet finish. They’re perfect for brunch with the koroues (girls).

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Servings: 10 pancakes (approx)

Course: Afternoon / Morning Tea, Dessert, Snack

Cuisine: Cypriot, Mediterranean, Middle Eastern

Ingredients Method Notes

Ingredients

180 g anari or ricotta cheese
180 ml milk
3 eggs separated
90 g finely grated halloumi
2 teaspoons dried mint
180 g plain flour
2½ teaspoons baking powder
pinch of salt

To serve

runny honey
toasted sesame seeds

Method

In a clean bowl, whisk the egg whites until they form stiff peaks. Set aside.
In a large mixing bowl, whisk together the anari or ricotta, milk and egg yolks until smooth with no large clumps.
Stir in the grated halloumi and dried mint.
Sift in the flour, baking powder and salt. Gently mix to combine, then fold in the whipped egg whites until just incorporated.
Let the batter rest for 10 minutes to allow the ingredients to hydrate and improve texture.
Heat a non-stick pan over medium heat and add a little butter. Spoon in ¼ cup of batter per pancake. Cook for 3-4 minutes on one side until golden, then flip and cook the other side for another 2-3 minutes.
Drizzle generously with honey and sprinkle with toasted sesame seeds before serving.

Notes

For a more savoury twist, you can skip the honey and serve these pancakes with a dollop of Greek yoghurt and fresh herbs or pair with a tomato salad.

Anari and Halloumi Pancakes with Honey and Sesame Seeds