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https://www.maggiebeer.com.au/recipes/almond-pancakes-with-honeycomb-whipped-apricot-jam-butter?utm_source=Maggie+Beer%27s+Food+Club&utm_campaign=ae606c02e1-EMAIL_CAMPAIGN_2019_11_14_01_04_COPY_01&utm_medium=email&utm_term=0_d1fc0fd6d5-ae606c02e1-37839641&goal=0_d1fc0fd6d5-ae606c02e1-37839641&mc_cid=ae606c02e1&mc_eid=ff8a7279f7

Recipe By: www.maggiebeer.com.au

Shared By Katie Heathershaw

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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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