BLUEBERRY PANCAKES WITH HONEYCOMB & BACON BUTTER RECIPE
SERVES 4
1 1/3 cups (200g) self-raising flour
1/2 tsp baking powder
2 tsp caster sugar
150g sour cream
150ml milk
25g unsalted butter, melted
2 eggs
200g blueberries
Maple syrup, to serve
HONEYCOMB & BACON BUTTER
200g caster sugar
1 tsp glucose syrup
1 tsp honey
11/2 tsp bicarbonate of soda
1 tbs sunflower oil, plus extra to brush
3 rashers smoked streaky bacon
150g unsalted butter, softened
1. For the honeycomb, line a baking tray with baking paper and set aside. Melt the sugar, syrup, honey, 1 tbs water and a pinch of salt in a deep saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook for 7 minutes or until golden. Remove from heat and quickly stir in the bicarbonate of soda, then carefully pour into prepared tray. Set aside to cool completely.
2. Meanwhile, heat oil in a large fry pan and cook bacon for 5 minutes or until golden and crisp. Drain on paper towel, then roughly chop.
3. Once cooled and set, break off a 10cm (35g) piece of honeycomb and whiz in a food processor with the bacon until finely chopped. Add the butter and pulse to combine. Place flavored butter on a large sheet of baking paper and roll into a log, twisting ends to secure. Refrigerate until set. Reserve remaining honeycomb.
4. Place flour, baking powder and sugar in a large bowl. In a separate bowl, combine sour cream, milk, butter and eggs, then add to the dry ingredients and whisk until smooth. Fold in the blueberries.
5. Place a large fry pan over medium heat. Once hot, brush with extra oil. Add small ladlefuls of batter to pan – the pancakes should be about 8cm in diameter. Cook for 3 minutes or until little air bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden.
6. Serve pancakes in a stack, topped with honeycomb and bacon butter and finished with a drizzle of maple syrup.
1 1/3 cups (200g) self-raising flour
1/2 tsp baking powder
2 tsp caster sugar
150g sour cream
150ml milk
25g unsalted butter, melted
2 eggs
200g blueberries
Maple syrup, to serve
HONEYCOMB & BACON BUTTER
200g caster sugar
1 tsp glucose syrup
1 tsp honey
11/2 tsp bicarbonate of soda
1 tbs sunflower oil, plus extra to brush
3 rashers smoked streaky bacon
150g unsalted butter, softened
1. For the honeycomb, line a baking tray with baking paper and set aside. Melt the sugar, syrup, honey, 1 tbs water and a pinch of salt in a deep saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook for 7 minutes or until golden. Remove from heat and quickly stir in the bicarbonate of soda, then carefully pour into prepared tray. Set aside to cool completely.
2. Meanwhile, heat oil in a large fry pan and cook bacon for 5 minutes or until golden and crisp. Drain on paper towel, then roughly chop.
3. Once cooled and set, break off a 10cm (35g) piece of honeycomb and whiz in a food processor with the bacon until finely chopped. Add the butter and pulse to combine. Place flavored butter on a large sheet of baking paper and roll into a log, twisting ends to secure. Refrigerate until set. Reserve remaining honeycomb.
4. Place flour, baking powder and sugar in a large bowl. In a separate bowl, combine sour cream, milk, butter and eggs, then add to the dry ingredients and whisk until smooth. Fold in the blueberries.
5. Place a large fry pan over medium heat. Once hot, brush with extra oil. Add small ladlefuls of batter to pan – the pancakes should be about 8cm in diameter. Cook for 3 minutes or until little air bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden.
6. Serve pancakes in a stack, topped with honeycomb and bacon butter and finished with a drizzle of maple syrup.
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