Cinnamon Pancakes with Apricots
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.
Preparation Time30 min
Preparation Time - Text30 mins
Total Timeunder 30 minutes
Make Ahead RecipeYes
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Texturebuttery, fruity, sweet
Type of Dishpancakes
- 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
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.
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.
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.
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.
Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.
2008 Dorling Kindersley