American style pancakes with honeycomb butter and blueberry

Serves 6 

Preparation time 30min 

Ready to eats 45min

Blueberry compote 

Frozen blueberries 500g

Castor sugar 200g 

Lemon zest 1

Lemon juice 1/2

Honey comb butter

Castor sugar 200g 

Water 150ml

Softened butter 250g

Bi-carbonate soda 1tsp

Pancake batter            

Plain flour 270g 

Icing sugar 50g

Baking powder 2tsp 

Salt pinch 

Milk 160ml 

Whole egg 2

Place the blueberries, sugar and lemon zest into a sauce pan on a low heat, cook for around 15-20 mins, stirring regularly to ensure it doesn’t stick and burn. Once cooked and cooled add the lemon zest. Can be kept in the fridge for 1-2 weeks 

For the honeycomb, line a small roasting dish with some grease proof, set to one side. Place the sugar and water into a sauce pan, bring to a simmer on a medium/low heat, do not stir at all. The sugar mixture with start to turn to caramel, move the sauce pan accordingly to get and even light amber colour thought the caramel, working quickly add the bi-carb and whisk in for 5-10 seconds (the mixture will rapidly expand), then pour the still hot mixture onto the lined tray, leave it to set for 15mins before breaking it up into small chunks to mix through the softened butter, keep the butter at room temp until serving then store in the fridge or freezer for future use.

For the pancake batter sieve your flour, sugar and baking powder into a mixing bowl, add the eggs, salt and the milk and mix well with a whisk until you achieve a smooth batter, which has a very slow pour.    

To cook the pancakes, into a hot dry frying pan add a small ladle full of the batter, make sure you leave enough space in between each pancake as they spread out.  Cook until golden on both sides, finish in oven if required, they should feel firm when ready. Serve a stack with good amounts of the compote, fresh blueberries, a Roche of the honeycomb butter and a dusting of icing sugar