A breakfast fit for king! packed with seasonal fresh ingredients

Serves 3-4

Prep time 2 hours

Ingredients For the Spring garlic and onion pancakes

Spring garlic, 2 stalks, finely chopped
Spring onion, 2 stalks, finely chopped
Plain flour, 350g
Dry active yeast, 2 tsp
Eggs, 1
Sour cream, 3 tbsp
Benna plain ġbejna, 2 grated
Salt, pinch
Milk, as needed
Sunflower oil, as needed

Ingredients For the filling:

Broad beans, 1 kg with pods, shucked and blanched
Asparagus, approx. 12, chopped into 2 cm pieces, blanched
Artichokes, 4, outer leaves removed and trimmed down to the heart
Mint leaves, handful
Dill leaves, handful, chopped
Tarragon, 1 tbsp chopped
Benna plain ġbejna, 3, chopped
Lemon, zest and juice of 1
Sour cream, 8 tbsps.
Olive oil, as needed
Salt, as needed


In a large mixing bowl combine the yeast with a good pinch of salt, the sour cream, and the egg. Mix well and add the flour. It will be difficult to combine at this point and look like a dry, thick, paste. Slowly add in milk and continue to mix until you end up with a smooth mixture the consistency of PVA glue.

Cover with clingfilm and allow to ferment in for 1.5 hours, by which point it should have gained a little volume and small bubbles started to form.

Remove the clingfilm and add in the spring garlic and onion and Benna cheese, combine. Add a few tablespoons of milk back in to get back to the original consistency. You want it to be able to move freely across your pan.

In a wide non stick frying pan heat up a drizzle of oil. Pour in enough mixture so that when you swivel the pan around it coats the base in a thin layer similar to a crepe. Wait until the sides curl up and gently slot a spatula under and flip over, cooking on the other side for another minute. Transfer to a plate and repeat with the remaining batch.

For the filling slice the artichoke hearts and pan fry in olive oil on medium heat until a fork can be inserted easily. Remove from the heat and transfer to a bowl. Add in the asparagus, broad beans and ġbejna. Season with the lemon zest, juice and a good drizzle of olive oil. Fold in the herbs and season with salt.

Lay out your pancakes and spread one fourth with a generous amount of sour cream. Divide the filling mixture equally and fold each one up so that you have an easy to eat pocket packed full of spring flavours.

Plate supplied by https://www.cateringcentre.com/