You can keep this sweet butter in the fridge for up to a month so you can make it in advance or use it to make delicious pancakes at any time, not just on Pancake Day.
- 100g softened Butter
- 2 ½tbsp runny clear Honey or Maple Syrup
- Beat the softened butter with the honey or maple syrup in a mixing bowl using a wooden spoon then spoon onto a large piece of cling film – double the cling film over to make sure it doesn’t break. Fold the cling film over the butter then roll into a sausage shape before wrapping tightly and refrigerating.
- To serve, cut slices off and place on top of warm pancakes and let it melt over the top - yum!