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Cinnamon Pancakes with Apricots

Updated April 25, 2016

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

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

20 pancakes

Preparation Time30 min

Preparation Time - Text30 mins

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Recipe Coursemain course

Five Ingredients or LessYes

Mealbreakfast, brunch

Moodstressed

Taste and Texturebuttery, fruity, sweet

Type of Dishpancakes

Ingredients

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

Instructions

  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.

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Yum! These fruit and cheese pancakes look fantastic. They seem like a nice take on fruit pancakes!

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