Apricot Pancakes

Ingredients list for Apricot Pancakes

• 1/4 cup Golden Apricots chopped
• 1 cup Refined Flour
• 1 1/2 teaspoons Baking powder
• 1/4 teaspoon Salt
• 1 Egg
• 2 tablespoons Castor sugar (caster sugar)
• 1 cup Milk
• 2 tablespoons Melted butter
• 4 tablespoons Peach Marmalade
• 4 tablespoons Sugar

Method

1. Sift flour, baking powder and salt together into a bowl. Break egg into another bowl, add caster sugar, milk and two tablespoons melted butter and whisk well. Add the marmalade and mix well.
2. To make apricot compote, heat a non-stick pan and add sugar and apricots and cook for three to four minutes. Remove from heat.
3. Fold flour mixture into the egg mixture and mix well till the batter is smooth and without any lumps. Chill in a refrigerator for ten to fifteen minutes.
4. Heat a little butter on a non-stick tawa, pour a ladleful of batter and spread it thinly. Cook, turning sides, till golden brown on both sides.
5. Place a spoonful of apricot compote on one side and fold. Transfer onto a serving plate. Make more pancakes with remaining batter. Serve hot.

Nutrition Info