Buttermilk pancakes with vanilla, honey butter topped with maple bacon, maple syrup and a side of berry are a favourite of ours. The Highland Sugarworks Pancake mix is a staple for our sweet toothed Sunday breakfasts, and H certainly has a sweet tooth. We purchased it from Whole Foods, but you can find an alternative Here.
Follow the instructions on your packet of pancake mix, Highland Sugarworks only calls for a single egg and two cups of water, although I alter the amount of water depending on the consistency I’m looking for, more water for a thinner crepe style pancake, or as we enjoyed this morning thicker american style pancakes using slightly less liquid.
The elegance of the vanilla, honey butter is the simplicity of it.
With only three ingredients:
– Vanilla bean paste/ vanilla bean
All you need to do is mix the ingredients together according to taste, I normally use two tablespoons of butter, two teaspoons of honey and roughly an eighth of a teaspoon of vanilla. As the butter melts through the pancake it almost glazes the pancake in the vanilla and honey.
Once the bacon is grilled, pancakes are lightly brown and you have your toppings, your ready to start assembling.
I start by spreading a dollop of the souped up butter onto the top of each pancake in the stack and adding in a slice of the maple bacon, this bacon (we get ours from Waitrose) is seriously good for any breakfast situation, or any recipe in fact.
Add a drizzle of maple syrup and a scatter of mixed berries and Sunday breakfast is served.
I prefer the stack method while H likes to individually dress each pancake with toppings one at a time, whats your favourite method?