Apricot Pancakes with Honey Butter
These fluffy American pancakes are dotted with finely chopped dried apricots and served with a homemade honey butter. Perfect for a leisurely brunch or as a sweet treat, this recipe yields 12 to 16 pancakes and can be prepared in just 20 minutes. The honey butter can be made ahead and stored for later use.
Ingredients
- 100g butter softened
- 2 tbsp clear honey
- 140g self-raising flour
- pinch bicarbonate of soda
- 25g caster sugar
- 1 egg
- 150ml milk
- handful ready-to-eat dried apricots finely chopped
- oil for frying
Method
- To prepare the honey butter, combine the softened butter with the clear honey. Place the mixture onto a sheet of cling film, shape it into a log, and wrap it securely. Refrigerate until needed. it will keep for up to a month.
- Sift the self-raising flour and bicarbonate of soda with a small pinch of salt into a mixing bowl. Add the caster sugar and mix. Create a hollow in the centre. Whisk the egg and milk together, then slowly pour into the well while stirring to prevent lumps. Fold in the chopped apricots.
- Place a non-stick frying pan on the heat and add a little oil. Spoon four portions of batter into the pan. Cook for 1 min until bubbles appear on the surface. Turn each pancake over and cook for a further min. Continue with the rest of the batter. Serve them warm, or cool them to toast later, spreading with the chilled honey butter.
Nutrition (per serving)
Calories406 kcal
Fat23 g
Saturates14 g
Carbs45 g
Sugars19 g
Fibre2 g
Protein7 g
Sodium492 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySide dish
Cuisineamerican
DietVegetarian
