Recipes

28.02.25

Everyday Pancakes with Whipped Honeycomb Butter

Indulge in the perfect blend of smooth, creamy butter and sweet, crunchy honeycomb goodness with this irresistible topper for our everyday pancakes!

Everyday Pancakes with Whipped Honeycomb Butter

 

Prep time:10 minutes
Cook time:15 minutes
Total time:1 hour 55 minutes
Servings:10 pancakes
Calories:374

Ingredients

Whipped Honeycomb Butter
  • 100 g caster sugar
  • 100g g Bee Bold Grey Box Honey
  • 2 tsp bicarbonate soda
  • 250 g unsalted butter
Pancakes
  • 1 1/3 cups plain flour
  • 1 tbsp baking powder
  • 1 egg
  • 1 cup milk
  • 2 tbsp Bee Bold Grey Box Honey
  • 2 tsp vanilla extract
  • 40 g unsalted butter (melted)

Instructions

Whipped Honeycomb Butter
  • Line a 24cm x 32cm deep tray with baking paper.
  • Heat the sugar and honey in a saucepan over low heat until dissolved. Increase to a moderate heat and cook until it turns a golden caramel colour. This won’t take long but is essential to ensure any moisture in the honey has evaporated, ensuring a crunchy honeycomb.
  • Remove from heat, stir in bicarbonate soda (it will expand and foam), and immediately pour into the tray. Let set for 1–1.5 hours to harden.
  • Using an electric beater, whip room-temperature butter until light and creamy.
  • Gently break up ¾ cup worth of homemade honeycomb using your hands or gently crush with a rolling pin until it is the consistency a chunky crumb.
  • Mix butter and honeycomb crumb in a bowl until well combined.
  • Use the butter to top pancakes, toast or anything in between. Add a generous drizzle of honey.
Pancakes
  • In a medium bowl, combine the egg, milk, honey, vanilla, melted butter, and whisk to combine.
  • In a separate larger bowl, place the flour and baking powder and mix to combine.
  • Make a well in the centre of the flour and pour the egg mixture into the well. Whisk it all together to make a smooth batter.
  • Use a wooden spoon to fold through the chocolate chips until evenly distributed.
  • Heat a large non-stick frying pan over medium heat. Using a large spoon or cup, add roughly ¼ cup of the pancake batter into the pan. Cook the pancakes in batches until lightly golden brown before flipping.
  • To serve, stack the pancakes with a generous dollop of whipped honeycomb butter and an extra generous drizzle of honey.

Nutrition

Calories: 374 kcalCarbohydrates: 36 gProtein: 3 gFat: 25 gSaturated Fat: 16 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 1 gCholesterol: 82 mgSodium: 366 mgPotassium: 76 mgFiber: 0.5 gSugar: 23 gVitamin A: 788 IUVitamin C: 0.1 mgCalcium: 113 mgIron: 1 mg