Pancakes with Papathanasiou Tsalafouti, honey, blueberries and pink grapefruit
Ingredients:
• 180 g Papathanasiou Tsalafouti
• 2–3 tbsp honey
• ½ pink grapefruit, segmented
• ½ cup blueberries
• a few edible flowers, optional
For the pancakes
• 150 g all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1 egg
• 180 ml milk
• 1 tbsp melted butter
• a pinch of salt
Method:
1. Prepare the pancake batter by mixing the flour, sugar, baking powder and salt in a bowl.
2. In a separate bowl, whisk together the egg, milk and melted butter.
3. Combine the wet and dry ingredients and stir gently until you have a smooth batter.
4. Cook small pancakes in a non-stick pan until golden on both sides.
5. Stack the pancakes on a serving plate.
6. Spoon the Papathanasiou Tsalafouti on top.
7. Garnish with the pink grapefruit segments and blueberries.
8. Drizzle with honey and finish with edible flowers, if desired.
Tip
The slight acidity of the pink grapefruit pairs beautifully with the creamy texture of the tsalafouti and the sweetness of the honey, creating a fresh and elegant breakfast or brunch dish.
