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Honeycomb hotcakes with caramel sauce
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Indulge in decadent pancakes drizzled with honeycomb chocolate and caramel sauce.
Ingredients:
  • 100g (1/2 cup, firmly packed) brown sugar
  • 125ml (1/2 cup) thin cream
  • 310ml (1 1/4 cups) water
  • 2 x 50g Honeycomb chocolate bars, coarsely chopped
  • 1 x 375g btl Green's original pancake shake
  • 20g butter, melted
  • Vanilla ice-cream, to serve
Instructions:
  • In a saucepan over high heat, let the sugar and cream mingle until the sugar dissolves and the sauce thickens slightly, about 3-5 minutes. Take it off the heat.
  • Combine water and half of the Violet Crumble with the pancake mix in the bottle. Shake vigorously until fully mixed.
  • Grease a non-stick frying pan with a touch of melted butter over medium heat. Ladle two portions of batter, each two tablespoons, into the pan to create two 8cm-wide pancakes. Cook until bubbles form on the surface and the pancakes are golden underneath, about 1-2 minutes. Flip and cook for an additional 1-2 minutes until golden. Transfer to a plate lined with paper towel, cover with foil to keep warm. Repeat with the rest of the batter in 7 more batches, making sure to reheat and regrease the pan with butter each time.
  • Plate the pancakes and generously top them with creamy ice-cream. Drizzle a rich caramel sauce over them and finish by sprinkling the remaining Violet Crumble for an irresistible presentation.

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