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Stack of honey pancakes next to a jar of local honey with raspberry

Honey Pancakes with Local Honey

Thick breakfast pancakes with local honey on top. Use a village raw jar or fruit-infused honey after cooking — not in the pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 150 g plain flour
  • 1 tsp baking powder
  • 1 pinch fine sea salt
  • 1 large egg
  • 180 ml whole milk
  • 20 g unsalted butter melted, plus extra for the pan
  • 1 jar Local honey

    Shop the Local Honey with Raspberry used in this recipe

Equipment

  • 1 Mixing bowl
  • 1 Jug
  • 1 Non-stick frying pan
  • 1 Spatula

Method
 

  1. Mix the flour, baking powder, salt and sugar in a bowl.
  2. Beat the egg and milk in a jug. Pour into the dry ingredients and whisk to a thick, pourable batter. Stir in the melted butter. Rest for 5 minutes.
  3. Warm a non-stick pan over a medium heat. Add a little butter — it should foam, not brown hard.
  4. Drop in about 3 tablespoons of batter per pancake. Cook until bubbles show and the edges set, 1½–2 minutes. Flip once. The second side needs about a minute.
  5. Stack, add a little butter if you like, then spoon the honey over the hot pancakes. Do not cook fruit-infused honey in the pan.
    6. Fruit-infused honey goes on after cooking. High heat flattens the fruit.
    If the raw jar has set, loosen it in a bowl of warm water with the lid on.
    Not for infants under 12 months.

Notes

Fruit-infused honey goes on after cooking. High heat flattens the fruit.
If a raw jar has set, loosen it in a bowl of warm water with the lid on.
Not for infants under 12 months.