Showing Products and Prices for Show Products for
to Glenfield for View Schedule
We notice you are using an older browser. If you find you are experiencing issues, we recommend switching to a browser version listed in our FAQ section.

Raspberry Hotcakes with Honeycomb Butter

Raspberry Hotcakes with Honeycomb Butter

serving size icon
10 mins + 30 mins
serving size icon
Serves 4-6
Vegetarian Vegetarian


  • 3/4 cup golden syrup
  • 1 cup caster sugar
  • 1 Tbsp water
  • 3 tsp baking soda, sifted
  • 2 cups buttermilk
  • 2 eggs, lightly beaten
  • 40g butter, melted
  • 2 tsp vanilla extract
  • 2 cups self-raising flour
  • 1/2 cup caster sugar
  • pinch salt
  • extra butter or cooking oil spray to grease
  • maple syrup, to serve
  • 125g unsalted butter, softened
  • 1/2 cup finely chopped honeycomb


1. Grease a 20cm square cake tin and line with baking paper.

2. To make the honeycomb, combine golden syrup, sugar and water in a medium saucepan. Stir mixture over low heat, without boiling, until sugar is dissolved. Increase heat and bring to the boil without stirring for 3-4 minutes or until syrup is golden.

3. Remove saucepan from heat, place on a wooden board or insulated heat mat. Quickly stir through the sifted baking soda with a wooden spoon, then spoon the foamy mixture into the prepared tin, avoiding spreading as this will cause the mixture to deflate. Allow honeycomb to cool and reach hard-crack stage, then remove from pan and cut into small chunks.

4. To make the raspberry hotcakes, preheat oven to 120°C.

5. Whisk buttermilk, eggs, butter and vanilla in a medium jug or bowl until combined.

6. In another bowl, sift together the flour, sugar and salt. Gradually whisk in the milk mixture until just smooth.

7. Heat a nonstick frying pan over medium heat until hot. Grease the pan with a little extra butter or cooking oil spray. In batches, drop ¼ cup of the batter for each hotcake into the pan, allowing room for spreading. Sprinkle each hotcake with 6 raspberries. Cook until bubbles begin to appear on the surface. Turn the hotcakes; cook until browned on the remaining side and cooked through. Transfer hotcakes to a large plate and cover with foil. Place in the oven to keep warm. Repeat with remaining batter to make 12 hotcakes in total.

8. To make the honeycomb butter, beat the butter in a small bowl with an electric mixer until pale and creamy, then stir in honeycomb. Set aside at room temperature.

9. Serve hotcakes with honeycomb butter, maple syrup and extra raspberries.

TIP: These hotcakes are suitable to freeze


Qty Price
Chelsea Golden Syrup $4.09 ea
$4.09 ea
Countdown Caster Sugar $1.40 ea
$1.40 ea
Kiwi Blue Water Still $1.00 ea
$1.00 ea
Hansells Baking Soda $2.49 ea
$2.49 ea
Meadow Fresh Buttermilk $4.10 ea
$4.10 ea
Countdown Everyday Eggs Dozen Free Range Size 6
arrow icon exclamation icon Out of stock Out of stock
Countdown Butter Salted $5.40 ea
$5.40 ea
Heilala Baking Blend Vanilla Extract Added Natural Flavour $7.99 ea
$7.99 ea
Countdown Self Raising Flour White $2.19 ea
$2.19 ea
Chelsea Caster Sugar $2.60 ea club price $3.50 non club member
$2.60 ea club price $3.50 non club member
Essentials Salt Table $1.40 ea
$1.40 ea
O Canada Maple Syrup 100% Pure Gluten Free $8.50 ea
$8.50 ea
Mainland Butter Unsalted $6.00 ea
$6.00 ea
Maltesers Chocolate $4.20 ea
$4.20 ea