You Deserve Pancakes With Feta and Honey
If you want to make the best breakfast possible, you can’t go wrong with pancakes. Kids and adults love them, they’re easy to make, and they’re damn versatile. Pancake batter can be used to make many unexpected things , and when it comes to “regular” preparation, almost any additional ingredient tastes great, such as chocolate chips, bananas, blueberries, or even savory vegetables . But what if you can’t decide? The next logical step is to explore the harmony of sweet and salty. For a simple and delicious pancake, make pancakes with feta and honey. You deserve it.
Salty, tangy feta cheese and sweet floral honey are a classic duo. I first saw this idea on my Instagram feed (sorry, I don’t remember the account and The Void ate the post), and the toasted cheese brick tucked into pancake batter was so tempting that I went with the idea right away.
How to make pancakes with feta and honey
1. Prepare the pancake dough.
The add-ins are what make these pancakes shine, so you can use any pancake recipe you like: boxed mix, made gluten-free, or gluten-free. The only thing I recommend is to reduce the amount of liquid a little so that the dough becomes thick.
Thin pancake batter will leak and chunks of cheese will stick out. It’s not the end of the world, but I prefer a thick pancake that can accommodate cheese. I used the packaged pancake mix and subtracted ¼ cup of water from the one cup of water they suggested. Prepare the dough and place it in the pancake pan.
For pancakes you need a good frying pan:
2. Grill the cheese.
This salty sheep’s milk cheese can be pre-crumbed in a container in the refrigerated section of the grocery store and you can use it if you have it, but for this purpose I chose Greek feta, which comes in a block marinated in salty brine. Cut the feta into ¼-inch thick slices. The rectangles may break, just stack them together in the pan.
Add a little butter to the pan over medium-low heat and place a piece of feta (or a dollop of crumble if using) into the puddle of melted butter. The brine will make it sizzle a little, but will calm down after a few seconds. Once the butter turns medium brown, you’ll see the bottom edge of the feta brown as well. Place the prepared pancake batter on top of the feta. I use about ¼ cup of batter for one pancake.
3. Finish the pancakes and drizzle with honey.
Cook the pancake as usual, leaving most of the cooking on the first side and flipping once the bubbles on the edges have dried. Use a thin spatula to scrape underneath the pancake. The feta has a crispy skin where it touches the pan and is delicious, so don’t leave it in the pan. Scoop with confidence, but keep in mind that you will have to scratch underneath this layer to keep it attached to the pancake. Cool the pancakes on a wire rack while you prepare the rest of the batch. Serve warm with a generous drizzle of honey.
The crispy, golden layer of polished feta cheese is similar to scrambled eggs with feta . The cheese comes into contact with the hot pan to create a fantastic frico crust, but underneath is just creamy, salty, and warm feta. Honey is the perfect complement to the powerful flavor of feta, but using classic maple syrup is just as magical.