The Magpie Anthology

Halloumi and Lemon Pancakes

We love these for breakfast or even lunch…


•             140 g plain flour

•             A teaspoon of baking powder

•             25 g of white sugar

•             A pinch of salt

•             130 g of Halloumi cheese

•             160 ml of whole milk

•             2 yolks

•             Zest and juice of an organic lemon

•             2 egg whites

•             a knob of butter, for the pan

•             for the topping: fresh fruits, maple syrup, icing sugar or any other topping you wish.


Mix the flour, baking powder, sugar, salt together in a small bowl. In another (larger) bowl, add the grated Halloumi, milk, egg yolks, the juice and zest of the lemon and mix well.

Add the dry ingredients to the Halloumi mixture and whisk gently. In a clean bowl, whip the egg whites until stiff. Then add a spoonful of whipped egg white to the batter to lighten it a bit, before incorporating the rest.

Melt the butter in a large pan over medium heat. When hot, pour a ladle of batter onto it, creating a round pancake. Turn the pancake when bubbles form in the centre and the bottom is golden brown (it will take about 2-4 minutes). Cook the other side until golden, for another 2 minutes. Repeat with the remaining batter and serve immediately with fresh fruits, maple syrup, or the topping of your choice.

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