Raspberry Hotcakes with Honeycomb Butter

clock 10 minutes + 30 minutes bowl Serves 4-6

Ingredients

  • 3/4 cup golden syrup
  • 1 cup caster sugar
  • 1 Tbsp water
  • 3 tsp baking soda, sifted
  • 2 cups buttermilk
  • 2 eggs, lightly beaten
  • 40g butter, melted
  • 2 tsp vanilla extract
  • 2 cups self-raising flour
  • 1/2 cup caster sugar
  • pinch salt
  • extra butter or cooking oil spray to grease
  • 150g thawed frozen raspberries, extra raspberries, to serve
  • 125g unsalted butter, softened
  • 1/2 cup finely chopped honeycomb
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How to Cream Butter and Sugar

Method

  • 1. Grease a 20cm square cake tin and line with baking paper.

  • 2. To make the honeycomb, combine golden syrup, sugar and water in a medium saucepan. Stir mixture over low heat, without boiling, until sugar is dissolved. Increase heat and bring to the boil without stirring for 3-4 minutes or until syrup is golden.

  • 3. Remove saucepan from heat, place on a wooden board or insulated heat mat. Quickly stir through the sifted baking soda with a wooden spoon, then spoon the foamy mixture into the prepared tin, avoiding spreading as this will cause the mixture to deflate. Allow honeycomb to cool and reach hard-crack stage, then remove from pan and cut into small chunks.

  • 4. To make the raspberry hotcakes, preheat oven to 120°C.

  • 5. Whisk buttermilk, eggs, butter and vanilla in a medium jug or bowl until combined.

  • 6. In another bowl, sift together the flour, sugar and salt. Gradually whisk in the milk mixture until just smooth.

  • 7. Heat a nonstick frying pan over medium heat until hot. Grease the pan with a little extra butter or cooking oil spray. In batches, drop ¼ cup of the batter for each hotcake into the pan, allowing room for spreading. Sprinkle each hotcake with 6 raspberries. Cook until bubbles begin to appear on the surface. Turn the hotcakes; cook until browned on the remaining side and cooked through. Transfer hotcakes to a large plate and cover with foil. Place in the oven to keep warm. Repeat with remaining batter to make 12 hotcakes in total.

  • 8. To make the honeycomb butter, beat the butter in a small bowl with an electric mixer until pale and creamy, then stir in honeycomb. Set aside at room temperature.

  • 9. Serve hotcakes with honeycomb butter, maple syrup and extra raspberries.

  • TIP: These hotcakes are suitable to freeze

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