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Cinnamon Pancakes with Apricots Recipe-1465

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These small, light-as-air pancakes make a delicious brunch.

Yield: 16–20 pancakes
Prep time: 30 Mins


For the apricots:

  • 9 oz (250g) ripe apricots, pitted and sliced
  • ¼ cup honey
  • 2 tbsp fresh lemon juice

For the pancakes:

  • 1 1/3 cups all-purpose flour
  • 2 tbsp sugar
  • 1¼ tsp baking powder
  • ½ tsp ground cinnamon
  • 2 large eggs
  • Scant 1 cup buttermilk
  • 4 tbsp butter, melted, plus more for the griddle
  • 8 oz (230g) farmer's cheese, for serving


1. Simmer the apricots, honey, and lemon juice in a small saucepan over low heat for about 5 minutes, or until the apricots have softened but still hold their shape. Keep warm.

2. To make the pancakes, sift the flour, sugar, baking powder, and cinnamon together into a bowl. Make a well in the center. Beat the eggs, buttermilk, and melted butter and pour into the well. Stir until just combined.

3. Heat a nonstick frying pan over medium heat. Grease with the melted butter. Using a heaping tablespoon for each, spoon the batter into the pan. Cook until bubbles appear on the surface.

4. Flip the pancakes over and brown the other side. Transfer to a clean kitchen towel and cover to keep warm while cooking the remaining pancakes.

5. Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.


Prepare ahead: The apricot sauce can be refrigerated for up to 2 days and reheated.

© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 20 servings, 1 pancake per serving.


Nutritional Information

Nutrients per serving (% daily value)

107kcal (5%)
62mg (6%)
2mg (3%)
54mcg RAE (2%)
34mg (11%)
61mg (3%)
3g (13%)
5g (7%)
1mg (4%)

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