Apricot pancakes with honey butter

Apricot pancakes with honey butter

Perfect pancakes for a leisurely brunch and healthier than most bought versions

Difficulty and servings

Easy

12-16

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Method

  1. 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.
  2. 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.
  3. 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

Per serving

406 kcalories, protein 7g, carbohydrate 45g, fat 23 g, saturated fat 14g, fibre 2g, salt 1.23 g

Recipe from Good Food magazine, January 2007.

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Latest comments and suggestions

  • 29 November 2007

    Shelly rated and commented on this recipe

    5 stars

    You have to try these! so easy and perfect for a lazy Sunday morning! I use this recipe all the time and have made loads of different versions of it by swapping the apricots for cranberries or choc chips, also we often use syrup or honey instead of the honey butter. Great recipe!

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  • 29 June 2008

    tinkabelle007 commented on this recipe

    This is also awsome with pineapple instead of apricots. super recipe!!! H x, :-D.

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Difficulty and servings

Easy

12-16

Preperation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 10 mins

Vegetarian

Vegetarian

Make ahead, toast to serve

Ingredients

FOR THE BUTTER

FOR THE PANCAKES

  • 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
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Per serving

406 kcalories, protein 7g, carbohydrate 45g, fat 23 g, saturated fat 14g, fibre 2g, salt 1.23 g

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