Valentine's Day Pancakes


This recipe makes a romantic breakfast on a budget and uses up any milk you have that is approaching the end of its shelf life. The pancake batter uses whey, a biproduct of cheesemaking and the solid cheese curds are sweetened to make a creamy filling. It may seem like a drawn-out process but it is actually really simple and surely your loved one is worth the effort, right? With pancake day fast approaching it is a great recipe to have up your sleeve.

To make the cheese curds:

  • Line a sieve with a piece of muslin cloth and set over a large bowl.
  • Pour the milk and salt into a pan and bring to the boil, stirring constantly. Just as it is coming to boiling point, add the lemon juice and reduce the heat, let the milk simmer for two minutes.
  • Remove the pan from the heat and let it stand at room temperature for fifteen minutes.
  • Strain the contents of the pan through the muslin lines sieve and let it stand for one hour.
  • Scrape the cheese curds (solids left in the sieve) into an airtight container and store until needed. They will keep for up to three days if you are doing this ahead of making the pancakes.
  • To sweeten the curds, add a tablespoon of honey or maple syrup and a dash of double cream and stir until they are incorporated into the cheese curds

For the pancake batter:

  • Combine all of the dry ingredients in a bowl.
  • In a separate bowl combine the whey, oil and eggs and beat until combined.
  • Mix the dry and liquid ingredients until you have a smooth batter, do not overwork the batter at this stage as it will result in your pancakes being denser once cooked.
  • Heat some butter in a non-stick frying pan over a medium heat and cook the batter on one side until bubbles appear on the top of the batter. Flip and cook through on the other side.
  • To serve, take the fresh curd mixture and spoon a dollop onto each pancake, add some fresh fruit and a drizzle of either honey or maple syrup.

If you don't have much of a sweet tooth, omit the honey from the cheese mixture and instead add chives, smoked paprika and finely chopped pickles (if you have a jar in your cupboard). Instead of berries serve the cheese curd mixture with fresh apple and/or smoked apple.



Prep time: 10 Mins

Cook time: 10 Mins

Serves: 4

  • To make the cheese curds:

  • 1L milk (preferably full fat)

  • 2tsp salt

  • 2tbsp lemon juice

  • For the pancake batter:

  • 240g all-purpose flour

  • 1 tbsp honey or maple syrup

  • 1 tsp baking soda

  • ½ tsp salt

  • 470ml whey (liquid remains from cheese curd process)

  • 2 large eggs

  • 2 tbsp veg oil