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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

Latest comments and suggestions

• Shelly

  29 November 2007

  Shelly rated and commented on this recipe

  

  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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• tinkabelle007

  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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Ingredients

FOR THE BUTTER

• 100g butter , softened
• 2 tbsp clear honey

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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Difficulty and servings

12-16

Preperation and cooking times

Prep 10 mins

Cook 10 mins

Vegetarian

Ingredients

FOR THE BUTTER

• 100g butter , softened
• 2 tbsp clear honey

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

Per serving

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

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