Butter milk pancakes with whipped honeycomb butter

Name: Butter milk pancakes with whipped honeycomb butter
Cuisine: American
Ingredients: 300 g (2 cups) plain flour; 3 tsp baking powder; 1/2 tsp bicarbonate of soda; 2 tbs caster sugar; 2 eggs; 500 ml (2 cups) buttermilk; 60 g butter, melted; Butter, extra, to grease; Pure maple syrup, to serve; 150 g butter, at room temperature; 15 g plain honeycomb, finely chopped

Cooking Rabbit @cook_9130801

These thicker-style pancakes are all about fluffy lightness – and they stack perfectly.

Cooking Rabbit @cook_9130801

These thicker-style pancakes are all about fluffy lightness – and they stack perfectly.

Saved

Ingredients

300 g (2 cups)plain flour
3 tspbaking powder
1/2 tspbicarbonate of soda
2 tbscaster sugar
2eggs
500 ml (2 cups)buttermilk
60 gbutter, melted
Butter, extra, to grease
Pure maple syrup, to serve
150 gbutter, at room temperature
15 gplain honeycomb, finely chopped

Saved

Steps

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).
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.
3

For honeycomb butter, use electric beaters to beat the butter in a bowl until pale and fluffy. Stir in the honeycomb.
4

Stack the pancakes on serving plates and top with dollops of whipped butter. Drizzle with maple syrup.