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Cinnamon Pancakes with Apricots

Categories: Comfort Foods, Cooking with Kids, Kid-friendly, Vegetarian
Type: Breakfast

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
Cinnamon Pancakes with Apricots photo

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  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.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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