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Drop scones with peas and halloumi

These drop scones are made with peas, halloumi and buckwheat flour which makes them taste a bit like blini - well, quite spicy blini! You can make them with other types of flour  too - be it wheat or a gluten-free alternatives. The pancakes are easy to create and are very filling - perfect for picnics, snacking or for a light lunch with some salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 100 g peas fresh or frozen
  • 75 g flour wheat or buckwheat
  • 1 egg
  • 1 tsp baking powder
  • 100 ml milk
  • 50 g Halloumi
  • 1 red chilli
  • 1 Tbsp chopped parsley
  • oil

Method
 

  1. Put the peas in hot water, then drain.
  2. Remove the veins and seeds of the chilli, then finely chop the flesh.
  3. Cut the cheese into small, half cm cubes.
  4. Using a hand-held blender, whiz the flour, eggs, baking powder and milk until you get a smooth, thick batter.
  5. Stir in the peas, cheese, chilli and parsley.
  6. Oil a heavy-based frying pan, then set the cooker to medium heat. Drop 2-3 dollops of batter into the pan and spread them out slightly with the bottom of the spoon, making sure they don't touch. When the surface of the puffs are solid, flip them over and fry them on other side for about a minute.
  7. Transfer them to a plate.
  8. Continue to make pancakes in batches until you finish the batter.
  9. Serve at room temperature.