Halloumi Pancakes with Sweetcorn with Fresh Milk Full Fat, 3% Fat and Pissourkotiko Sheep Yoghurt, Charalambides Christis
Ingredients
- 200g Halloumi, Charalambides Christis, grated
- 400ml Fresh Milk Full Fat, 3% Fat, Charalambides Christis
- 200g Pissourkotiko Sheep Yoghurt, Charalambides Christis
- 400g Sweetcorn, Kernels
- 1 Red Long Horn Pepper, finely minced
- 30g Butter, unsalted
- 2 Eggs
- 250g All-Purpose Flour
- 1 tbsp Baking Powder
- ½ Cup Fresh Coriander, roughly chopped, plus more for garnishing
- ½ tbsp, Dry Coriander, ground
- 1 tbsp Sweet Chili Sauce
- 10ml Lime Juice
- EVOO, Extra Virgin Olive Oil
- 1 tsp Fine Sea Salt
- ½ tsp freshly cracked Black Pepper
Instructions
First we make the yoghurt dipping sauce by adding into a bowl the yoghurt, the sweet chili sauce and the lime juice. Mix well and keep aside refrigerated.
Place a frying pan on high/medium heat and add the butter. Once melted add the sweetcorn kernels and mix well. Sauté for about 12’ and until nicely charred. Halfway through add the minced red pepper and continue sautéing. Remove from the pan and allow to cool.
Add the milk and the eggs in a bowl and whisk. Keep aside
Take a large bowl and add the flour along with the baking powder, the dry coriander and mix. In the same way that you would do fresh pasta, create an opening in the center of the flour mixture and add the milk mixture. Gradually bring in the flour mixture into the milk mixture while whisking until well combined. Add the sweetcorn kernels with the peppers, the grated halloumi, salt and pepper and mix well. Add the fresh coriander and mix gently.
Place one again the frying pan on high/medium heat and add 3-4 cookie cutters. Pour a bit of oil inside each cookie cutter and once hot enough add couple of tablespoons of the pancakes mixture into each cookie cutter and cook for 3’ each side until golden brown. Repeat for the remaining pancakes.
Serve next to the yoghurt mixture and garnish with coriander leaves.
