Blueberry pancakes with honeycomb and bacon butter

Ingredients

• 1 1/3 cups (200g) self-raising flour
• 1/2 tsp baking powder
• 2 tsp caster sugar
• 150g sour cream
• 150ml milk
• 25g unsalted butter, melted
• 2 eggs
• 200g blueberries
• Maple syrup, to serve

Honeycomb & bacon butter

• 200g caster sugar
• 1 tsp glucose syrup
• 1 tsp honey
• 1 1/2 tsp bicarbonate of soda
• 1 tbs sunflower oil, plus extra to brush
• 3 rashers smoked streaky bacon
• 150g unsalted butter, softened

Method

For the honeycomb, line a baking tray with baking paper and set aside. Melt the sugar, syrup, honey, 1 tbs water and a pinch of salt in a deep saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook for 7 minutes or until golden. Remove from heat and quickly stir in the bicarbonate of soda, then carefully pour into prepared tray. Set aside to cool completely.

Meanwhile, heat oil in a large frypan and cook bacon for 5 minutes or until golden and crisp. Drain on paper towel, then roughly chop.

Once cooled and set, break off a 10cm (35g) piece of honeycomb and whiz in a food processor with the bacon until finely chopped. Add the butter and pulse to combine. Place flavoured butter on a large sheet of baking paper and roll into a log, twisting ends to secure. Refrigerate until set. Reserve remaining honeycomb.

Place flour, baking powder and sugar in a large bowl. In a separate bowl, combine sour cream, milk, butter and eggs, then add to the dry ingredients and whisk until smooth. Fold in the blueberries.

Place a large frypan over medium heat. Once hot, brush with extra oil. Add small ladlefuls of batter to pan – the pancakes should be about 8cm in diameter. Cook for 3 minutes or until little air bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden