Apricot pancakes with honey butter

Apricot pancakes with honey butter

Apricot pancakes with honey butter

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

  • 12-16
  • Easy

Nutrition per serving

  • Calories 406
  • Carbohydrates 45
  • Saturated Fat 14
  • Sugar 19
  • Protein 7
  • Fat 23
  • Fiber 2
  • Salt 1.23

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

  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