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Shared By Katie Heathershaw

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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