Hawaiian Honey Pancakes
Chef Jean-Bernard has adapted a delightful Honey and Clotted Cream Pancake recipe by adding some exotic layers of flavor with warm spices. The original recipe was found in an international cookbook and was said to be from a small village on the Aegean coast.
Satisfy your sweet cravings with this delectable treat for breakfast or dessert, or as you please. These pancakes are light and fluffy, made of whipped egg whites, and are served with clotted cream in the traditional version, or crème fraiche in our chef’s adaptation.
He also replaced lavender honeycomb with a rare white Hawaiian honey but please use whichever honey you prefer, and hopefully it will be from your local area if not an exotic honey you've saved for a special occasion. Each honey has a flavor all its own, so the dish will taste different every time you use a different honey.
Ingredients for 2 Servings (double these amounts for 4 servings):
2 eggs, separate yolks and whites
1-2/3 cups all-purpose flour (or coconut or flax seed flour)
1 teaspoon of baking powder
A pinch of salt of your preference
2 teaspoons of sugar
1-¼ cups of whole milk
2 ounces (1/2 stick) of grass-fed butter, melted and slightly cooled, plus a dab extra for the pan
Sprinkle These on the Sides of the Plate:
Jam (of your choice, we use apricot in this recipe)
Honey (of your choice, we use rare Hawaiian white honey)
Clotted cream or crème fraiche
Whisk the egg whites into gentle peaks. Combine flour, baking powder, salt and sugar in a large mixing bowl. Add the egg yolks to a hole you make in the center. Whisk these ingredients together and then pour in the whole milk a little at a time until it becomes a nice batter. Add the melted butter and mix everything together for consistency. Gently fold in the egg whites. Drop a bit of butter into a large non-stick pan and heat it. Use your ladle or an ice-cream scoop to add batter to the pan, one portion at a time. Cook it for just a minute on each side until it is golden. When you see it bubble slightly, flip the pancake and let the other side turn golden, too. Serve the pancakes on a plate with a dab of jam and sprinkles of nutmeg, clove and pumpkin spice added on each side. Pour the warm cream and honey over the pancakes.
Thank you, honeybees, for the honey, spices and apricots in the jam.