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With Pancake Day fast approaching, we asked passionate foodie and honey lover Samah; aka London Bruncher, to share her favourite pancake recipe with us. Easy to make and wonderfully fluffy, they're served warm with the delicious salted honey butter. For this recipe Samah choose our Wiltshire Wildflower Honey which works particularly well if you add blueberries to the pancakes. Delicious!

Ingredients (serves 4):
2 cups plain flour
2 tbsp caster sugar
1 tsp baking powder
1 tsp baking soda
Pinch of salt
2 cups buttermilk
2 eggs, separated
4 tbsp butter, melted (50g)
1 tsp vanilla
Knob of butter and olive oil (to cook with)
Blueberries (optional)

To serve:
Salted honey butter (6 tbsp softened butter, 2 tbsp honey, pinch of salt - stir together). Add a drizzle of extra honey when ready to serve.

1. Stir together the dry ingredients.
2. In a separate bowl, whisk together the buttermilk, egg yolks, melted butter, and vanilla until combined.
3. Fold the dry ingredients into the buttermilk mixture until just combined.
4. Beat the egg whites until stiff peaks form and then fold into the pancake batter until just combined - it is important not to overmix as slightly lumpy batter makes the fluffiest pancakes!
5. Leave the batter to rest for 15 minutes if you have time.
6. Add a knob of butter and drizzle of oil to a pan on medium heat. When the butter is sizzling, add spoonfuls of batter to the pan.
7. Cook the pancakes for a couple of minutes on each side until golden. When bubbles form on the top of the pancakes, they are ready to flip. You can also add a sprinkle of blueberries (or chocolate chips) on top of the pancakes in the pan before flipping.
8. Serve with a knob of the salted honey butter and an extra drizzle of honey on top - enjoy!
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