Apricot Pancake
About Apricot Pancake
Discover the perfect apricot pancake recipe! Fluffy, fruity, and easy to make, these pancakes are a delightful breakfast treat. Learn how to make apricot pancakes that will satisfy your morning cravings.
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Recipe Time & More
Ingredients
- 140 gm Self Raising Flour
- 1 pinch Bicarbonate Soda
- 25 gm Castor Sugar
- 1 Eggs
- 150 ml Milk
- 30 gm Butter for pan cakes
- 20 gm Apricots dried, finely chopped
For garnishing
- 1 handful Nuts roasted - almonds, pista, walnut
- 1/2 cup Maple Syrup
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Instructions
- 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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Recipe Nutrition
Calories: 384kcal | Carbohydrates: 63g | Protein: 7g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 137mg | Potassium: 243mg | Fiber: 2g | Sugar: 33g | Vitamin A: 349IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
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4 Comments
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Such a great recipe! Can’t wait to try it.
I’m thrilled to try this recipe!
Thanks for the inspiration! Looks tasty.
Such a scrumptious dish! Thank you.