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Almond Pancakes With Honeycomb And Whipped Apricot Jam Butter
Ingredients
- 2 cups self raising flour
- ½ cup roasted almond flakes ground
- Pinch of sea salt
- 1/3 cup honey warm
- 1 free-range egg at room temperature
- 1 ½ 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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