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Apricot Pancake

4 from 2 votes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Recipe CategoryContains Egg
Served AsBreakfast
Servings 4


  • 140 gm self raising flour
  • Pinch of bicarbonate soda
  • 25 gm castor sugar
  • 1 Egg
  • 150 ml Milk
  • 30 grm Butted for pan cakes
  • 20 grm Dried apricots finely chopped
  • Roasted dry fruits for garnish like almonds, pista, walnut
  • Maple syrup served with pan cake


  • 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.
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4 from 2 votes

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