Blueberry pancakes with orange and honeycomb butter
Berry and coconut cream cheese cake
Ingredients
• 1 cup self-raising flour
• 50g icing sugar
• 3 eggs, separated
• 11⁄4 cups buttermilk
• 125g blueberries
• 2 Tbsp vegetable oil
• 20g butter
Orange and honeycomb butter
• 125g unsalted butter, chopped, softened
• 1 Tbsp honey
• Finely grated rind of 1⁄2 orange
• 20g honeycomb, finely chopped
Method
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To make orange and honeycomb butter, put unsalted butter, honey and rind in a medium bowl and beat with a wooden spoon until smooth. Add honeycomb and stir to combine. Lay a 25cm-long sheet of baking paper on a flat surface. Leaving a 5cm margin at each end, spoon mixture along 1 long side of paper. Roll up tightly to form a 15cm-long log shape and twist paper at each end in opposite directions. Freeze for 30 minutes or until firm.
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Sift flour and icing sugar together into a large bowl. Put egg yolks and buttermilk in a large jug and whisk until combined. Gradually pour egg mixture into flour mixture, whisking to combine.
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Whisk eggwhites in a separate large bowl until soft peaks form. Fold eggwhites through flour mixture, in 2 batches. Fold in 1⁄2 the blueberries.
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Heat 1⁄2 of the oil and 1⁄2 the butter in a large non-stick frying pan over a medium heat. Add 1⁄4 cupfuls of pancake batter to pan, scooping from the base of bowl to pick up blueberries. Cook, in batches, for 2-3 minutes or until bubbles begin to form on surface of each pancake. Flip and cook for a further 1-2 minutes or until golden. Set aside and keep warm. Repeat with remaining oil, butter and pancake batter to make 12 pancakes.
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Serve pancakes with remaining blueberries and rounds of orange and honeycomb butter.
