Halloumi and pineapple pancake

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You’re going to have to trust me on this one. I know halloumi and pineapple might seem a bit odd, but I’ve been hooked on this combination ever since I discovered it. The salty halloumi pairs perfectly with the sweet pineapple – it’s just like a posh version of those cheese and pineapple skewers you get at kids’ parties. Try it, and tell me you don’t agree.


I often find a sandwich to be a bit of a boring lunch (unless they’re creamy chickpea salad sandwiches, of course), so I’m always trying to think of alternatives – and since Pancake Day was just a few weeks ago, I suppose pancakes must be on my mind. Every Pancake Day, we say we should have pancakes more often than just once a year, so this year I decided to keep that promise for a change.

I don’t make savoury pancakes very often, and when I do, it’s usually a savoury filling wrapped inside a plain pancake. This version has the batter poured right on top of the filling ingredients, so they’re embedded right inside. I really liked it this way – there’s no danger of all the filling falling out or being unevenly distributed. You have complete control over where each ingredient goes – if you really wanted to, you could even make a pretty pattern. But I just wanted to get it done so I could eat it.

This recipe has me inspired to try lots of other combinations now. The pancake may just be my new favourite vehicle for other flavours. Give it a go!

Halloumi and pineapple pancake
Recipe Type: Light lunch
Author: Becca @ Amuse Your Bouche
Prep time:
Cook time:
Total time:
Serves: 1-2
  • 1 egg
  • 3tbsp plain flour
  • 75ml milk
  • 150g halloumi cheese
  • 15g butter
  • 2 spring onions, finely chopped
  • 1tbsp fresh chives, finely chopped
  • 3tbsp tinned sweetcorn kernels, drained
  • 4tbsp tinned crushed pineapple, drained
  • Fresh rocket, to serve (optional)
  1. Using a small whisk, combine the egg and flour, and then whisk in the milk until smooth. Set aside.
  2. Slice the halloumi, and lay the slices in a large, dry frying pan. Cook over a medium heat for a few minutes each side, until the cheese is lightly golden (you don’t need oil – after a minute or so, the cheese will release some liquid which will stop it sticking. Once the liquid has evaporated, the cheese will begin to brown.)
  3. Remove the cheese from the pan and set aside. Give the pan a wipe (any burnt on liquid from the cheese should come off easily with a little water).
  4. Add the butter to the pan, and cook the spring onions and chives over a medium-low heat for 1-2 minutes. Remove from the heat, and add this mixture, including any melted butter left in the pan, to the pancake mix. Whisk quickly to avoid making the mixture lumpy.
  5. Cut the cooked halloumi into fairly small chunks or strips. Lay these in the pan (off the heat) in a single, evenly distributed layer. Sprinkle some corn between the halloumi pieces, again in one single layer, and then press the crushed pineapple in any large gaps that remain.
  6. Pour the pancake batter over the filling ingredients, gently tilting the pan to ensure that the batter reaches all of the ingredients and holds them together. Cook over a medium heat for a few minutes, until the underside is golden brown. Using a flat spatula, ensure that the edges of the pancake are loose. You should be able to gently shake the frying pan, and the pancake should slide around the pan – if not, carefully slide the spatula under the pancake to loosen it.
  7. Instead of attempting to flip such a heavy pancake, cook the topside under the grill (broiler) for a few minutes, until that too is golden brown. Slide the pancake onto a plate and serve with rocket, if desired.

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  1. It really does look good. I never make savoury pancakes and now I am wondering why I don’t.