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!
- 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)
- Using a small whisk, combine the egg and flour, and then whisk in the milk until smooth. Set aside.
- 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.)
- 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).
- 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.
- 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.
- 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.
- 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.