Apricot Pancakes With Honey Butter

Perfect pancakes for a leisurely brunch and healthier than most bought versions

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings 12-16

Nutrition per serving

• Kcalories

  406

• Protein

  7g

• Carbs

  45g

• Fat

  23g

• Saturates

  14g

• Fibre

  2g

• Sugar

  19g

• Salt

  1.23g

Ingredients

• For the butter
• 100g butter, softened
• 2 tbsp clear honey
• For the pancakes
• 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

Directions

1. 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.
2. 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.
3. 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

Categories: All Christmas, Events