Savoury Pancakes with halloumi, spinach, tomatoes and chilli jam

Number of Servings


Preparation Time


Cooking Time


The Recipe

With Shrove Tuesday just around the corner, try this flipping marvellous savoury pancake recipe with halloumi, spinach, tomatoes and chilli jam from Farm Shop Head Chef Ben Jupp that champions the humble pancake as a meal suitable for breakfast, lunch and dinner.

Try the sweet version with chocolate spread, bananas and strawberries here. How do you like your pancakes on Pancake Day, sweet or savoury?  Let us know by getting in touch with the team at Cowdray or tagging @cowdrayestate on Instagram. View other recipes from Cowdray Farm Shop & Café here


  • 130g plain flour
  • 3 medium sized eggs
  • 160ml milk
  • Olive oil
  • 250g halloumi, sliced
  • 200g spinach, washed
  • 4 tomatoes, sliced
  • 4 tsp chilli jam


  1. Add the flour, eggs and milk to a bowl and whisk thoroughly until smooth.
  2. Add a small ladle of the batter to the pan whilst tilting to spread the pancake evenly.
  3. After approx. 90 seconds, flip the pancake to cook the other side. Your pancakes should be lightly golden on both sides.
  4. Grill or pan fry the halloumi until golden.
  5. Wilt the spinach in a pan.
  6. Lay the pancakes out flat and cut a straight line from the centre all the way to the bottom.
  7. Place the spinach in the top left quarters, the tomatoes in the top right quarters and the halloumi and chilli jam on the bottom right quarters.
  8. Fold the pancake over each item, starting from the bottom left and working clockwise.

Related Product

Cowdray Eggs

Cowdray Eggs Half Dozen


Cowdray eggs are produced by chickens reared for us on the estate near Bepton. Delivered fresh daily they are used in all of our baked produce and café dishes.

Join our Newsletter