zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Apricot Pancakes With Maple Butter

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Apricot Pancakes With Maple Butter

    These little pancakes make a wonderful late breakfast or leisurely weekend snack. Serve hot and sizzling from the pan so the sweet maple butter melts all over them.

    • Vegetarian
    • Nut Free
    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Ingredients

    • For the maple butter
    • 100g unsalted butter, softened
    • 3 tbsp icing sugar
    • 6 tbsp maple syrup
    • For the pancakes
    • 250g apricots, halved and stoned
    • 125g self-raising flour
    • 50g golden caster sugar
    • 2 eggs
    • 100ml milk
    • A little oil, for frying

    Method

    1. To make the maple butter, beat together the butter and icing sugar with a hand-held electric whisk until smooth. Gradually beat in the maple syrup until soft and creamy. Transfer to a small dish.
    2. To make the pancakes, chop the apricots into small pieces. Place the flour and sugar in a bowl and make a well in the centre. Break the eggs into the well, add half the milk and whisk, gradually incorporating the flour to make a smooth batter. Stir in the remaining milk and the chopped apricots.
    3. Heat a heavy-based non-stick frying pan or griddle and brush with a little oil. Add 3 tablespoons of the batter to the pan, spacing each spoonful well apart so they can spread a little (the pancakes should be about 8cm in diameter). Cook gently for 1½-2 minutes or until bubbling and golden on the underside. Flip over with a palette knife and cook for a further 1 minute. Transfer to a warmed serving plate and repeat to make 12 pancakes.
    4. Stack the pancakes on serving plates and serve, spread with maple butter.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Don’t waste any leftover maple butter - it'll keep in the fridge for several days to serve with hot waffles or baked bananas.

    Comments

    Average user rating

    4 stars

    Glossary