ZOLA NENE'S HONEYCOMB CREAM PANCAKES RECIPE

We take a look at the chef and cookbook author’s journey with food, and share some of her recipes.

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QUICKFIRE Q&A

Q: Three kitchen tools you can't live without?
A: speed peeler, a sharp chef’s knife, my KitchenAid stand-mixer.

Q: If you had to eat one meal for the rest of your life?
A: It would be a typical Sunday lunch with all of my favourites – Mom’s lamb curry, potato salad, coleslaw, ushatini (tomato salsa), beetroot and fragrant rice.

Q: Your celebration drink?
A: Bubbles, of course! But a lovely gin and tonic would definitely be a close second.

Q: Pet peeves when you’re hosting a dinner party?
A: Having guests rocking up with uninvited guests without notice.

Q: Famous chef you would like to hang out with?
A: I would love to meet Jamie Oliver and pick his brain. Our cooking styles are similar: accessible, seasonal and flavourful. He’s also never wavered in his beliefs and who he is, regardless of the fame and his success.

HONEYCOMB CREAM PANCAKES
Serves 4
Total time 1 hour


From Simply Delicious

INGREDIENTS

For the honeycomb
100g castor sugar
1⁄4 cup golden syrup
1 tsp bicarbonate of soda

For the pancakes
280g cake flour 21⁄2 cups milk
1⁄2 cup water
2 large eggs
30ml sunflower oil

For the filling
2 cups cream
1⁄4 cup icing sugar 1 tsp vanilla extract

METHOD
1. To make the honeycomb, line a baking tray with baking paper or greased foil.
2. Place the sugar and syrup in a saucepan over low heat and stir to mix. Do not stir it again, but allow it to gently melt.
3. Once dissolved, bring it to a simmer for 3 minutes or until it turns the colour of maple syrup.
4. Remove from the heat, quickly whisk in the bicarbonate of soda and allow the mixture to froth up.
5. Tip the mixture into the lined baking tray and leave it to set. Once set, bash into small chunks.
6. To make the pancakes, sift the flour into a bowl and add milk, water, eggs and oil.
7. Heat a lightly greased non-stick frying pan, then ladle in enough batter to make a thin layer. Lift and tilt the pan to spread the batter evenly.
8. Cook until bubbles appear on the surface, then flip over and cook the other side for a minute. Slide the pancake onto a plate and keep warm under a tea towel while you make the rest.
9. For the filling, combine the ingredients in a bowl and whisk to soft peaks. Fold in a large handful of the honeycomb.
10. To serve, spoon some filling onto each pancake and either fold in half or roll up like a cigar. Sprinkle over extra honeycomb (and some berries, if you like).

Text courtesy of My Kitchen Magazine