Photo (top of page) & recipe for Artichoke, Brie & Spinach Pancakes from Half Baked Harvest
As spring edges in we are busy prepping beekeeping equipment, ready to give the hives more room as bee numbers increase towards summer. Perhaps you too are feeling the slumber of winter press less heavily and the twitch of spring getting into your bones.
And so we slide into March already. If you haven't had your fill of pancakes yet (yes we know we're in lent, but...) here are our suggestions for pairing honey with savoury pancake fillings, originally posted to our Newsletter group for pancake day, but too good not to share!
Goats Cheese, Bell Heather Honey & Walnuts with Fresh Thyme Leaves
Choose a soft goats cheese, both fresher goats cheeses like perroche and rinded soft goats cheeses work well. Dot the pancake with cheese, scatter with walnuts and fresh thyme leaves and a drizzle of bell heather honey and fold into a triangle. Works well with pancakes made with spelt or buckwheat flour.
Pancakes with Bacon & Ling Heather Honey
Simple, but so much better if the bacon is crispy.
Artichoke Hearts, Brie & Spinach with a Honey Sauce
For the filling: minced garlic, spinach, artichoke hearts, parmesan & slices of brie.
For the sauce: 3 tbsps of honey, 3 tbsps of olive oil and a small handful of chopped parsley.
Mix the honey, olive oil & parsley together to make the sauce.
Once the pancake is cooked on both sides, add the fillings evenly whilst the pancake is still in the frying pan, season with salt & pepper & allow the cheese to melt a little before folding into a triangle.
Serve with a drizzle of the honey sauce.