Apricot Pancake

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 center.

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 tables spoon of batter and cook for 1 min or until the surface of each pancake is covered in bubbles.

Flip with a palette knife then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the Maple syrup and roasted dry nuts to serve.