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Maggie Beer

Almond pancakes 5

Almond Pancakes with Honeycomb and Whipped Apricot Jam Butter

Almond pancakes 5

Step 1: To make the pancakes, place the flour, ground almonds and salt into a large mixing bowl. Add the honey, egg and milk and whisk together until a smooth consistency. Set aside.

Step 2: Meanwhile, to make the Apricot Jam butter, place the butter, Apricot Jam and sherry (optional) into a mixing bowl and using an electric mixer, beat for 5 minutes or until pale in colour. Remove from the mixing bowl and place into a serving dish, set aside.

Step 3: To cook the pancakes, place a large non-stick frying pan over medium heat and add 20g of unsalted butter. Once melted, pour in approximately half a cup of the pancake batter and cook for roughly 4 minutes, or until an even amount of small bubbles start to appear, then carefully flip over and cook for another 1 minute. Remove from the pan and place onto a cooling rack, covered with a tea towel to keep them warm. Wipe out any remaining butter from the pan, then repeat this process until you've used up all of the mixture.

Step 4: To serve, place warm pancakes onto desired number of plates and top with whipped Apricot Jam butter, mascarpone, some extra Apricot Jam and honeycomb, then sprinkle with roasted almond flakes.

Ingredients

Almond Pancakes

  1. ½ cup roasted almond flakes ground
  2. Pinch of sea salt
  3. 1/3 cup honey warm
  4. 1 free-range egg at room temperature
  5. 1 ½ cups full cream milk
  6. 120g unsalted butter for cooking

Whipped Apricot Jam Butter

  1. 150g unsalted butter softened
  2. 1 tbspn dry sherry (optional)
  3. ½ cup roasted almond flakes (optional)
  4. 1 cup mascarpone
  5. 50g Apricot Jam to serve
  6. 120g honeycomb

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