Pancakes with honey-butter sauce

Serves: 6

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Total Time: 25

Prep Time: 5

Cook Time: 20

• FOR THE PANCAKES
• 250 gram(s) plain flour, or 125g each of plain and buckwheat flour
• 1  rounded tbsp baking powder
• 6 large eggs, separated
• 300 ml full-cream milk
• 2 tablespoon(s) melted butter
• butter, to grease the pan
• FOR THE SAUCE
• 500 ml clear honey
• 100 gram(s) lightly salted butter

Method

1. Sift together into a large bowl the plain flour and buckwheat flour, if you are using it, and the baking powder. Make a well in the centre and add the egg yolks. Mixing from the centre with a wooden spoon, gradually draw in the flour and slowly add the milk to make a smooth, lump-free batter. Set it aside for 30-60 minutes.
2. When you are ready to start cooking the pancakes, heat a large, heavy frying pan or griddle. Melt the butter and whisk the egg whites until they hold stiff peaks. Stir the batter and fold a spoonful of the egg white into it, followed by the butter and the remaining whisked egg white.
3. To grease the pan or griddle, dab a screw of kitchen paper or cloth in soft butter and wipe it over the cooking surface. Spoon several pancakes into the pan, judging the quantity so that the pancakes do not touch. Cook them until bubbles appear on the surface and then pop. Turn the pancakes and cook them for another minute or so on the second side. Serve at once. If you want to serve a whole batch of pancakes, keep them warm in a low oven while you cook the rest of the batter.
4. To make the sauce, heat together the honey and butter, stir well and pour into a warmed jug. Serve it from the jug with a spoon or mini-whisk to give it a last-minute stir before pouring.
5. Cook's tip These are best eaten straight from the pan. Try them with warm apple compote, or with crisply grilled rashers of dry cured streaky bacon. Recipes by Shona Crawford Poole

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