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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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