Apricot pancakes with honey butter
By Good Food
Perfect pancakes for a leisurely brunch and healthier than most bought versions
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Prep:10 mins
Cook:10 mins
- Serves 12-16
- Easy
Nutrition per serving
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kcal 406
-
fat 23g
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saturates 14g
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carbs 45g
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sugars 19g
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fibre 2g
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protein 7g
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salt 1.23g
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
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
