Apricot Pancake

Apricot Pancake - Plattershare - Recipes, food stories and food lovers
4 from 2 votes
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Breakfast
Recipe Cuisine Type: Desserts
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 140 gm Self Raising Flour
  • Pinch Bicarbonate Soda
  • 25 gm Castor Sugar
  • 1 Eggs
  • 150 ml Milk
  • 30 Grm Butted For Pan Cakes grm butted for pan cakes
  • 20 Apricots grm dried finely chopped
  • Fruits almonds, pista, walnut roasted dry for garnish like
  • Maple Syrup or cake 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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