Apricot pancakes with honey butter

10-30 minutes 600 kcal or less american apricot apricots brunch clear honey hotcakes pancake mix pancakes quick usa

N/A

12-16

Source

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