Butter milk pancakes with whipped honeycomb butter

Preheat the oven to 160°C/140°C fan forced. Sift the flour, baking powder and bicarb into a large bowl. Stir in the sugar. Make a well in the centre. Add the egg and buttermilk. Use a balloon whisk to whisk until almost combined. Whisk in the butter, taking care not to overbeat. (You may still have lumps of flour remaining).

Heat a large non-stick frying pan over medium-low heat. Grease with extra butter. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 3 minutes or until bubbles appear on the surface. Turn and cook for 2 minutes or until golden. Transfer to a baking tray. Cover loosely with foil and place in the oven to keep warm. Repeat with the remaining batter to make 10 pancakes.

For honeycomb butter, use electric beaters to beat the butter in a bowl until pale and fluffy. Stir in the honeycomb.

Stack the pancakes on serving plates and top with dollops of whipped butter. Drizzle with maple syrup.