- 100g plain flour
- 2 eggs
- 300ml/½ pint semi-skimmed milk
- 1 tbsp vegetable or sunflower oil, plus extra for frying
TipMaking a topping
To make Sticky vanilla apricot pancakes, warm half a bottle of ready-made toffee sauce in a small saucepan. Tip in 400g can of apricot halves, well-drained, with a drop of vanilla extract or seeds from half a vanilla pod. Serve over pancakes with softly whipped cream and a sprinkling of toasted flaked almonds.