Cinnamon Pancakes with Apricots
These small, light-as-air pancakes make a delicious brunch
Prep Time: 30M
Cooking Time: 30M
Serves: makes 16-20 pancakes
- 9oz ( 250g) ripe apricots, pitted and sliced
- 1/4 cup honey
- 2 tbsp fresh lemon juice
For the pancakes
- 1 1/3 cups all-purpose flour
- 2 tbsp sugar
- 1 1/4 tsp baking powder
- 1/2 tsp ground cinnamon
- 2 large eggs
- scant 1 cup buttermilk
- 4 tbsp butter, melted, plus more for the griddle
- 8oz ( 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.
- Prepare ahead: The apricot sauce can be refrigerated for up to 2 days and reheated.
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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