Apricot Pancakes With Honey Butter
These honey apricot pancakes are a delightful twist on a classic breakfast favorite. Fluffy, golden pancakes studded with sweet chunks of dried apricots, served with a generous dollop of homemade honey butter – a perfect combination of flavors to start your day off right. Enjoy these pancakes warm for a cozy morning treat or save them for a delicious indulgence.
— Constant Cookbook
Ingredients
- 100g butter , softened
- 2 tbsp clear honey
- 140g self-raising flour
- pinch bicarbonate of soda
- 25g caster sugar
- 1 egg
- 150ml milk
- handful ready-to-eat dried apricots , finely chopped
- oil , for frying
Instructions
- For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
- Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
- Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Cook Time
10M
Prep Time
PT10M
Yield
12-16
Nutrition
- Calories: 406 calories
- Fat Content: 23 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 45 grams carbohydrates
- Sugar Content: 19 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.23 milligram of sodium
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