Method

• 1.
  For the honeycomb, line a baking tray with baking paper and set aside. Melt the sugar, syrup, honey, 1 tbs water and a pinch of salt in a deep saucepan over medium-high heat. Bring to the boil, then reduce heat to medium and cook for 7 minutes or until golden. Remove from heat and quickly stir in the bicarbonate of soda, then carefully pour into prepared tray. Set aside to cool completely.
• 2.
  Meanwhile, heat oil in a large frypan and cook bacon for 5 minutes or until golden and crisp. Drain on paper towel, then roughly chop.
• 3.
  Once cooled and set, break off a 10cm (35g) piece of honeycomb and whiz in a food processor with the bacon until finely chopped. Add the butter and pulse to combine. Place flavoured butter on a large sheet of baking paper and roll into a log, twisting ends to secure. Refrigerate until set. Reserve remaining honeycomb.
• 4.
  Place flour, baking powder and sugar in a large bowl. In a separate bowl, combine sour cream, milk, butter and eggs, then add to the dry ingredients and whisk until smooth. Fold in the blueberries.
• 5.
  Place a large frypan over medium heat. Once hot, brush with extra oil. Add small ladlefuls of batter to pan – the pancakes should be about 8cm in diameter. Cook for 3 minutes or until little air bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden.

• 6.
  Serve pancakes in a stack, topped with honeycomb and bacon butter and finished with a drizzle of maple syrup.