Sweet Heart Honey Buns

Somewhere between a crumpet and a pancake, these soft fluffy buns are really easy to make.

Makes at least 4 buns - depending on the size of cutter used

½ pkt My Secret Kitchen Original Beer Bread Mix
1 tbsp My Secret Kitchen Secret Honeycomb Spices
2 tbsp caster sugar
1 large egg
¼ pint milk
Vegetable oil / butter for frying
My Secret Kitchen Hibiscus and Rose Nectar, to serve

In a large jug, stir together the Beer Bread Mix, Secret Honeycomb Spices and sugar. Add the egg and milk and whisk together to make a smooth batter.

Heat some vegetable oil (or butter) in a frying pan and place a metal cookie cutter (heart shaped if you have it) in the middle of the pan. Pour the batter into the cutter until it is half full (the batter will expand and bubble up on cooking).

Reduce the heat (watch they do not burn on the bottom) and continue to cook gently until the top of the bun looks dry and is ready to be turned over. Quickly flip and cook for a few seconds just to lightly brown the top.
  Whilst still warm, spoon over the Hibiscus & Rose Nectar and serve.