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BEETROOT PANCAKES WITH MONTE ENEBRO

A great combination for those who love sweet and savoury flavours together. This combines the much-loved goats' cheese Monte Enebro, with Alemany orange blossom honey and pickled figs
READY IN

15 mins

COOKING TIME

10 mins

PREP TIME

5 mins

SERVES

Serves 2 people

ingredients

  • 1 cup of plain flour
  • 1 cup of milk
  • 1 medium egg
  • Monte Enebro
  • Cream
  • Orange blossom honey
IN STOCK
  • Pickled Figs
IN STOCK
  • 3 small cooked whole beetroots

Method

  1. Combine 1 cup of plain flour, 1 medium sized egg, 1 cup of milk and a pinch of salt in a bowl and mix until smooth.
  2. Add beetroot to the pancake mixture to create something a little different. Chop up 3 small cooked whole beetroots and blitz them with 50ml of milk. Cover and set aside for 5 minutes.
  3. Heat a medium non-stick pan over medium heat. Add a bit of butter to the pan.
  4. Pour 1 cup of the mixture into the pan so that the mixture covers the whole of the pan.
  5. Cook the pancake for about 1 minute or until the underside is golden, then either use a spatula to turn it over or if confident enough, flip it in the air to turn it!
  6. Cook all the pancakes like this until golden.
  7. In a separate bowl, whip up the Monte Enebro cheese with a glug of cream - add more if you'd like it runnier.
  8. Once the pancakes are cooked, create a layer of cream, drizzle with orange blossom honey and scatter the halved pickled figs before folding them. 

 

ingredients

  • 1 cup of plain flour
  • 1 cup of milk
  • 1 medium egg
  • Monte Enebro
  • Cream
  • Orange blossom honey
IN STOCK
  • Pickled Figs
IN STOCK
  • 3 small cooked whole beetroots

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