makes
15
prep
10 minutes
cook
1 hour
difficulty
Easy
makes
15
serves
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 400 g (3⅓ cups) fine semolina
- 2 tsp (7g sachet) dried yeast
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 tbsp plain flour
- vegetable oil, to brush
- fresh honeycomb (see Note), to serve
Honey butter
- 100 g unsalted butter, softened
- 90 g (⅓ cup) honey
Resting time 45 minutes
Instructions
Place dry ingredients in a food processor with 750 ml (3 cups) lukewarm water and process to a smooth batter. Transfer to a bowl, cover with a clean tea towel and set aside in a warm, draught-free place for 45 minutes or until batter doubles in size and surface is covered with bubbles. Do not over-prove mixture or it will become too thick.
To make honey butter, process honey and butter in a food processor until smooth.
Place a frying pan over medium heat and, using a pastry brush, lightly grease pan with oil. Add ½ cup batter to pan and cook for 2 minutes or until bubbles begin to appear on the surface, then flip and cook for a further 2 minutes or until golden on both sides. Repeat with remaining batter. Serve with honey butter and fresh honeycomb.
Note
• Fresh honeycomb is available from delis and specialty food shops.
Photography Brett Stevens. Food preparation Phoebe Wood. Styling Anita Jokovich.
As seen in Feast magazine, July 2014, Issue 33.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
