- Honeycomb Butter Pancake Stack.jpg (30.12 KiB) Viewed 287 times
Takes: 20 minutes plus standing time
Serves: 4
No nutritional information available.
Ingredients
- 300g self-raising flour
- ½ tsp bicarbonate of soda
- 55g caster sugar
- 2 eggs
- 375ml buttermilk
- 40g butter, plus 125g extra, softened
- 20g plain honeycomb, very finely chopped, plus extra, roughly chopped, to decorate
- Grated zest of 1 orange
- Grated nutmeg, to decorate
Method
1. Sift the flour and bicarbonate of soda into a bowl. Whisk in the sugar, eggs and buttermilk to make a smooth batter. Stand for 10 minutes.
2. Meanwhile, beat the butter in a bowl using an electric mixer until pale and fluffy. Stir in the finely chopped honeycomb.
3. Melt 1 tsp of the butter in a frying pan over a medium heat. Ladle an ⅛ of the batter into the pan (approximately 100ml) and cook the pancake for 2 minutes or until bubbles appear on the surface. Turn and cook on the other side until golden. Remove and keep warm. Repeat with the remaining batter to make 8 pancakes in total.
4. Stack the pancakes on a serving plate and top with the butter mixture. Decorate with the extra honeycomb pieces, orange zest and nutmeg, then serve straight away.
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