Recipe by Amuse Your Bouche
Pancakes are glorious cuisine. The variations of ingredients and toppings are seemingly endless. The classic butter and maple syrup is always pleasing. Throw some fresh strawberries in the mix, or perhaps peanut butter and chocolate chips with bananas, and you’ve got quite the gourmet breakfast.
If you’re like me, you might be thinking “well, this sure looks delicious and I’m definitely intrigued, but what is Halloumi again?” Glad you asked. Halloumi is a firm, salty cheese with origins in Cyprus that is used in Eastern Mediterranean and Middle Eastern cuisine.
If you’ve ever had the pleasure of ordering the flaming cheese (Saganaki) at a Greek restaurant, there’s a good chance that the cheese bursting in flames as the waiter yelled “Opa!” was Halloumi.
Back to the pancake. Take some salty Halloumi cheese, add sweet, juicy pineapple and sweet corn – you’ve got one heck of a sweet and savory treat!
Want to take it to the next level? I found some great wines that are just the ticket to rounding out this flavorful experience.
Wines to pair with this dish:
To play up the tropical pineapple flavors, I suggest an unoaked Australian Chardonnay. The Chardonnay grape has plenty of body, and the absence of oak really lets the tropical fruits shine.
Another great match is a Roussane, or Roussane-based blend (something from the Southern Rhone Valley). Roussane tends to be rich, with essence of honey that will match up well with the sweet corn.
If you’d like to play defense, meaning you’d like a wine to counteract the saltiness of the cheese, opt for a dry Gewurztraminer. It has the body to stand up to all of the elements, and will be dynamite against the saltiness of the Halloumi.