Buttermilk pancakes with whipped honeycomb butter

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How to make Buttermilk pancakes with whipped honeycomb butter

  • Yield : 10
  • Prep Time : 0:15
  • Cook Time : 0:50
  • Total Time : 1:05

Ingredients

  • 300g (2 cups) plain flour
  • 3 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 2 tbs caster sugar
  • 2 eggs
  • 500ml (2 cups) buttermilk
  • 60g butter, melted
  • Butter, extra, to grease
  • Pure maple syrup, to serve

Honeycomb butter

  • 150g butter, at room temperature
  • 15g plain honeycomb, finely chopped

Method

  • Step 1 Preheat the oven to 160°C/140°C fan forced. Sift the flour, baking powder and bicarb into a large bowl. Stir in the sugar. Make a well in the centre. Add the egg and buttermilk. Use a balloon whisk to whisk until almost combined. Whisk in the butter, taking care not to overbeat. (You may still have lumps of flour remaining).
  • Step 2 Heat a large non-stick frying pan over medium-low heat. Grease with extra butter. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 3 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 10 pancakes.
  • Step 3 For honeycomb butter, use electric beaters to beat the butter in a bowl until pale and fluffy. Stir in the honeycomb.
  • Step 4 Stack the pancakes on serving plates and top with dollops of whipped butter. Drizzle with maple syrup.

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