Iron Chef Shellie

Buttermilk Pancakes with Honeycomb Ice-Cream

Long weekends are made for spring cleaning, being lazy, and cooking! In Melbourne we will be having Tuesday off for the Melbourne Cup…. a horse race. Do I care about horse racing? Hells no! I do love the day off, and to extend my long weekend I have Monday off too… woot 4 day weekend!

So I have a pile of my magazine rip outs assigned to this weekend. I have re-sorted the kitchen and it’s actually a workable environment again :)

Sunday morning was a pancake treat. I think I took my honeycomb a bit too far as it was more on the bitter side than the usual sweet. I couldn’t finish a serve as it was too sweet overall, and I have quite a sweet tooth! The pancakes are a bit more effort than the last batch I made, as you need to beat the eggwhites and fold them through. It is worth the extra effort, as the result was a lighter, fluffier pancake.

Buttermilk Pancakes with Honeycomb Ice-Cream

From Australian Good Food Magazine

2 cups (300g) self-raising flour
2 tablespoons caster sugar
2 cups (500ml) buttermilk
3 eggs, separated
50g unsalted butter, melted, cooled to room temperature
1/4 cup (90g) honey, to serve

Honeycomb Ice-Cream:
1/4 cup (90g) honey
2 tablespoons caster sugar
1 teaspoon bicarbonate of soda
2 cups vanilla ice-cream, softened

  1. To make honeycomb ice-cream, lightly grease an 11cm x 21cm loaf pan. Combine honey and sugar in a small saucepan on low heat. Stir for 2 minutes, until sugar dissolves. Increase heat to high. Boil for 2 minutes, until dark golden caramel. Remove from heat and quickly stir through bicarbonate of soda. The honeycomb mixture will expand and look pale golden in colour. Pour into prepared pan. Refrigerate for 1 hour, until firm.
  2. Invert honeycomb onto a board and roughly chop. Stir honeycomb into softened ice-cream. Return to pan and freeze for 4 hours or overnight, until firm.
  3. To make pancakes, combine flour and sugar in a bowl. Whisk together buttermilk, egg yolks and butter. Add to flour mixture and whisk to combine. Using an electric mixer, beat eggwhites until firm peaks form. Using a large metal spoon, fold eggwhites into batter.
  4. Heat a large non-stick frying pan on medium. Brush with a little butter and cook in 1/4 cup batches, for 2-3 minutes, until firm around edge and little bubbles appear on top. Turn and cook for another 2 minutes, until cooked through. Transfer to a serving plate. Serve with a scoop of honeycomb ice-cream and a drizzle of honey.

Serves 4.

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Comments
12 Responses to “Buttermilk Pancakes with Honeycomb Ice-Cream”
  1. Winston says:

    Hey I LOVE the honeycomb ice cream recipe cause it’s made with all the ingredients I have in my pantry already so I can make them anytime… YAYEEE! Thanks, Michele! Have a great week! =D
    Winston recently posted..Crash Hot Potatoes Recipe

  2. Esz says:

    Yuuuum!! I wish I could take the whole 4 days off – new job means I don’t have much leave at all. Bummerrrzz
    Esz recently posted..Sewing – Anna Adams 4827

  3. Hannah says:

    I was going to gripe about how we don’t get the day off, but then I remembers that we Canberrans had two long weekends in a row last month :P Oh, how I want that honeycomb butter! With peanut butter too…
    Hannah recently posted..No-Bake Vegan Cherry Date Truffles

  4. Pity the honeycomb ice cream wasn’t perfect… but I do love the idea of pairing it with pancakes! So indulgent.
    leaf (the indolent cook) recently posted..my aspirations…. & my giveaway winner!

  5. Oh I will be making this for sure! I love honeycomb and icecream, I am sure I will be able to manage the sweetness!
    Gourmet getaways recently posted..Happy Halloween to Witches & Ghouls

  6. No wonder why I hadn’t been getting updates on iron chef shellie – the URL had changed! duhhhhhhhh on my end!

    I could so have have pancakes and ice cream for breakfast right now……
    Tina @ bitemeshowme recently posted..Momofuku Seiōbo, Sydney

  7. Mez says:

    Ahhhhhhhhhgababagabaabaaaaaa

    This looks SO good!!!

    The pancake batter I made last night is still in the fridge (we were full after dinner) I could do this tonight!!

    Yaaaaaaaayayaayayayaaa
    Mez recently posted..Quick Stick NOTD

  8. Haha so jealous of you Melbs peeps who get the day off. We’l;l be watching from the office ;) I should totally take the day off and eat these pancakes all day haha
    Nic@diningwithastud recently posted..Time to Vino – Darlinghurst

  9. Oooh, I love the idea of the whipped eggwhites! Must try this, I imagine a very light fluffy pancake as a result. I’m still trying to attain the pancake perfection that was made by a small and shortlived cafe I used to go to. Honestly they somehow made their pancakes almost crispy on the outside, fluffy on the inside and insanely delicious. Luckily S is more than happy keep eating my experiments.
    Lisa @ Blithe Moments recently posted..Frocktober – the final frock!

  10. Yum YUm…. I do miss pancakes.
    penny aka jeroxie recently posted..I had chwee kueh and kopi for breakfast

  11. yum yum triple yum. they look so fluffy and amazing, Michele!! yay for all the pancake love lately!
    Heidi xo
    Heidi – Apples Under My Bed recently posted..Spelt Buttermilk Crêpes

  12. Thanh says:

    I’m such a sucker for pancakes. I really love buttermilk pancakes. I also love ricotta hotcakes. They are a bit more effort to make but the results are amazing.
    Thanh recently posted..Cupcake Central Workshop – Masterclass

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