Ingredients
Almond Pancakes
2 cups self raising flour
½ cup roasted almond flakes ground
Pinch of sea salt
1 cup honey warm
1 free-range egg at room temperature
1½ cups full cream milk
120g unsalted butter for cooking
Whipped Apricot Jam Butter
150g unsalted butter softened
100g apricot jam
1 tbspn dry sherry (optional)
½ cup roasted almond flakes (optional)
1 cup mascarpone
50g extra apricot jam to serve
120g honeycomb
Almond Pancakes
2 cups self raising flour
½ cup roasted almond flakes ground
Pinch of sea salt
1 cup honey warm
1 free-range egg at room temperature
1½ cups full cream milk
120g unsalted butter for cooking
Whipped Apricot Jam Butter
150g unsalted butter softened
100g apricot jam
1 tbspn dry sherry (optional)
½ cup roasted almond flakes (optional)
1 cup mascarpone
50g extra apricot jam to serve
120g honeycomb
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Methods
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.
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.
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.
4
To serve, place warm pancakes onto a desired number of plates and top with whipped Apricot Jam butter, mascarpone, some extra Apricot Jam and honeycomb, then sprinkle with roasted almond flakes.
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.
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.
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.
4
To serve, place warm pancakes onto a desired number of plates and top with whipped Apricot Jam butter, mascarpone, some extra Apricot Jam and honeycomb, then sprinkle with roasted almond flakes.
