BLUEBERRY BUTTERMILK PANCAKES 1 cup self-raising flour 3 tablespoons sugar 1 teaspoon baking soda 1 egg 45 g butter, melted 1 1/2 cups buttermilk 250 g blueberries 2 teaspoons grated lemon rind Extra blueberries to serve HONEYCOMB BUTTER 125 g butter, softened 1/2 cup chopped honeycomb confectionery 1 tablespoon honey

Place flour, sugar and baking soda in a bowl and mix to combine. Place egg, butter and buttermilk in a separate bowl and whisk to combine. Add mixture to flour and sugar, and mix until smooth.

Stir blueberries and lemon rind through buttermilk-flour mixture. Pour spoonfuls of mixture into a greased, preheated frypan over medium heat. Cook for 1 minute on each side or until pancakes are golden.

To make honeycomb butter, combine butter, honeycomb and hone.

To serve, place pancakes in a stack on a serving plate and top stack with extra blueberries and honeycomb butter.

Serves 4 to 6.

[The New Cook, Donna Hay]