Apricot pancakes with honey butter

Apricot pancakes with honey butter

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(8 ratings)

Prep: 10 mins Cook: 10 mins

Easy

12-16
Perfect pancakes for a leisurely brunch and healthier than most bought versions

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal406
  • fat23g
  • saturates14g
  • carbs45g
  • sugars19g
  • fibre2g
  • protein7g
  • salt1.23g
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Ingredients

    For the butter

    • 100g butter, softened
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 2 tbsp clear honey

    For the pancakes

    • 140g self-raising flour
    • pinch bicarbonate of soda
      Bicarbonate of soda

      Bicarbonate of soda

      Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

    • 25g caster sugar
    • 1 egg
      Eggs

      Egg

      egg

      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 150ml milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • handful ready-to-eat dried apricots, finely chopped
      Apricots

      Apricot

      ay-pree-kot

      A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

    • oil, for frying

    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

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    Comments (7)

    curryhelen's picture
    5

    Had these on christmas morning, with chopped fresh apricots instead of dried, & they were lovely.

    cyndigoh24's picture
    5

    The butter was fantastically easy to make but delicious. Pancakes well risen and chewy. Perfect!

    colandol's picture

    will make these on pancake day and let you know how we liked them can,t wait look delicious

    alexandra_is_here's picture
    5

    these are great so perfect and soft! the kids love these on the weekend, and eat them all up.

    twigletshopping's picture
    5

    Lovely; have made with syrup instead of the butter too.

    tinkabelle007's picture

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

    shelly1982's picture
    5

    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!

    Questions (2)

    Nickywesterberg's picture

    Hi Claire,
    I actually doubled the recipe for 4 hungry people so I would say it serves 2-3!

    clairesp10's picture

    How many people does this serve? It can't be 406 calories per person for 12-16 people?!

    Tips (0)

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