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    Apricot Pancakes With Maple Butter

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    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.

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    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.

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