Directions

1. First, whisk the egg yolk mixture together. In a bowl, whisk together the egg yolks, milk, flour, and baking powder until smooth.

2. Make the meringue - In a clean bowl, whisk the egg whites with lemon juice and salt for 2–3 minutes until foamy. Gradually pour in the honey and continue whisking until stiff peaks form (about 5 minutes).

3. Combine mixtures - Fold the meringue gently into the yolk batter. Don’t overmix, you want to keep the air in.

4. Preheat and cook - Heat a non-stick pan over low heat with a drizzle of oil. Spoon in one generous dollop of batter per pancake. Cover and cook for 6–8 minutes.

5. Build the stack - Add another small spoonful of batter on top for extra height if you like. Cover again for 2 minutes, then carefully flip.

6. Steam for softness - Add a few drops of water to the pan, cover with the lid, and steam for 6 more minutes.

7. Whip the topping - While the pancakes cook, whip the double cream with honey until it holds soft peaks.

8. Serve - Stack your homemade pancakes, top with whipped honey cream and fruit, and finish with a final drizzle of Hilltop Blossom Honey.