Berry and coconut cream cheese cake
• 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
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.
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.
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.
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.
Serve pancakes with remaining blueberries and rounds of orange and honeycomb butter.