Anari and Halloumi Pancakes with Honey and Sesame Seeds

INGREDIENTS
180g anari/ricotta cheese
180ml milk
3 eggs, separated
90g finely grated halloumi
2 teaspoons dried mint
180g plain flour
2.5 teaspoons baking powder
Pinch of salt

TO SERVE
Honey
Toasted sesame seeds

METHOD

Start by beating your egg whites in a bowl until you have stiff picks.

In a separate large bowl, place the anari/ricotta, milk and egg yolks and whisk vigorously to combine and break down the anari/ricotta into little curds, you shouldn't have any large clumps.

Add your grated halloumi and mint, and combine with a spatula.

Sift in your flour, baking powder and salt, and give it a rough mix before folding in your beaten egg whites.

Allow the batter to sit for about 10 minutes before cooking. This gives the ingredients time to hydrate and results in fluffier pancakes.

Heat a non-stick pan over medium heat and melt some butter. Scoop a 1/4 cup of the mixture in, cooking the first side for about 3-4 minutes until golden brown before flipping and cooking the other side for another 2-3 minutes until golden.

Plate up warm, drizzle a good couple of tablespoons of runny honey and sprinkle toasted sesame seeds to finish.