- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 406
- Fat Content: 23g
- Saturated Fat Content: 14g
- Carbohydrate Content: 45g
- Sugar Content: 19g
- Fiber Content: 2g
- Protein Content: 7g
- Sodium Content: 1.23g
Apricot pancakes with honey butter
Ingredients
- butter - 100g butter, softened
- clear-honey - 2 tbsp clear honey
- self-raising-flour - 140g self-raising flour
- bicarbonate-of-soda - pinch bicarbonate of soda
- caster-sugar - 25g caster sugar
- egg - 1 egg
- milk - 150ml milk
- apricot - handful ready-to-eat dried apricots, finely chopped
- oil - oil, for frying
Instructions
- For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
- Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
- Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve
Christmas brunch recipe for 4 – 8 people, takes only 10 mins; recipe has butter, clear honey, self-raising flour, bicarbonate of soda, caster sugar, egg, milk, apricot and oil.
