Best Apricot Almond Pancakes Recipes

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BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE



Blue Corn-Pinon Pancakes with Apricot-Pinon Compote image

Provided by Food Network

Categories     dessert

Time 40m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon unsalted butter
1/3 cup pine nuts
1 cup chopped fresh or dried apricots
1 to 2 tablespoons light corn syrup
1/4 teaspoon ground Mexican cinnamon (canela) or other ground cinnamon
1 drop pure almond extract
1 cup water
1 1/4 cups pine nuts
3/4 cup unbleached all-purpose flour
1/2 cup blue or other cornmeal
1 tablespoon sugar
3/4 teaspoon baking powder
3/4 teaspoon salt
2 tablespoons unsalted butter, melted
2 large eggs
1 1/4 cups milk
2 drops pure almond extract
Vegetable oil, for pan frying

Steps:

  • Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature.
  • Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

APRICOT PANCAKES



Apricot Pancakes image

Another fruity breakfast treat. The nutritional punch of oatmeal, apricots, and walnuts is loaded into a recipe so tasty that no one will notice how healthy it is. Serve with butter and syrup in the traditional way or try spreading them with softened cream cheese instead. Freeze the extras to reheat in the microwave and you'll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.

Provided by 3KillerBs

Categories     Breakfast

Time 30m

Yield 30-36 pancakes

Number Of Ingredients 15

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1/4 cup molasses
2 tablespoons fresh lemon juice
1/2 cup heavy cream
3 eggs
1 cup chopped dried apricot
1/8 cup walnuts, finely chopped
additional milk (optional)

Steps:

  • Mix dry ingredients together thoroughly.
  • Add lemon juice to cream and let sit for 2 minutes.
  • While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
  • Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
  • Preheat lightly-greased griddle medium to medium-high.
  • Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
  • Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
  • Cook until done in the middle - adjusting heat if necessary to avoid burning.
  • Continue, greasing griddle as necessary, until all pancakes are cooked.
  • Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
  • Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
  • Leftovers can be eaten cold for breakfast or snacks.
  • Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

Nutrition Facts : Calories 97.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 29.4, Sodium 167.1, Carbohydrate 14.4, Fiber 0.8, Sugar 4, Protein 2.9

CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS



Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds image

Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent. These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they're exotic. Here are flavors and textures that ordinary pancakes could never approach.

Provided by Mark Bittman

Categories     brunch, dinner, easy, quick, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup whole-wheat flour
1/4 cup all-purpose flour
1/4 cup rolled oats
1/3 cup chopped almonds
1 teaspoon baking powder
1 teaspoon ground cardamom
3/4 teaspoon salt
1 egg
1/2 cup milk
2 cups cooked oatmeal
1/3 cup chopped dried apricots
Vegetable or olive oil, for frying
Honey, for serving

Steps:

  • Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
  • In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
  • Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 5 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 315 milligrams, Sugar 6 grams, TransFat 0 grams

Are you looking for an indulgent breakfast option that is easy to make and full of flavor? Look no further than apricot almond pancakes! These pancakes are a delicious twist on traditional pancakes, featuring the subtle sweetness of dried apricots and the nutty crunch of almond slices. Keep reading to learn more about this delectable breakfast treat.

Key ingredients

To make apricot almond pancakes, you will need a handful of key ingredients. Of course, you will need a basic pancake mix, which can typically be found at any grocery store. You will also need milk, eggs, and butter. The real flavor in apricot almond pancakes comes from the additions of dried apricots and almond slices. Look for unsweetened dried apricots, which will provide a natural sweetness without being cloying. Almond slices can be found pre-packaged in grocery stores or can be made at home by slicing almonds thinly.

Preparing the pancake batter

To prepare the pancake batter, begin by mixing your dry ingredients together in a large bowl. This should include your pancake mix, as well as any additional dry ingredients such as sugar or cinnamon. Next, whisk together your wet ingredients in a separate bowl. This should be your milk, eggs, and melted butter. Once your wet ingredients are well combined, slowly add them to the dry mix while whisking constantly. If you prefer a thinner pancake batter, you can add additional milk to achieve the desired consistency.

Adding the apricots and almonds

To add the apricots and almonds to your pancake batter, simply fold them in after your wet and dry ingredients are fully combined. Be sure to chop your apricots into small pieces to ensure they are evenly distributed throughout your pancakes. Almond slices can be sprinkled on top of your pancakes once you pour the batter onto the griddle.

Cooking the pancakes

To cook your pancakes, heat a griddle or non-stick pan over medium-high heat. Once the pan is hot, use a ladle or measuring cup to pour your pancake batter onto the pan. Use the back of your ladle or the bottom of your measuring cup to spread the batter into a circular shape. Cook your pancakes for 2-3 minutes on each side, or until they are golden brown and cooked through.

Serving suggestions

There are endless serving possibilities when it comes to apricot almond pancakes. They are delicious simply topped with a bit of butter and syrup. For an extra sweet touch, try drizzling warm maple syrup over the pancakes and sprinkling with additional almond slices. If you want to get fancy, add a dollop of whipped cream and a dusting of powdered sugar for a truly indulgent breakfast treat.
Conclusion
In conclusion, apricot almond pancakes are a delicious twist on traditional pancakes that are sure to please your taste buds. Whether you enjoy them simply with butter and syrup or indulge in extravagant toppings, these pancakes are a great option for breakfast or brunch. Get creative in the kitchen and experiment with additional toppings or flavor combinations to make this recipe your own. Happy cooking!
Pancakes are everyone's favorite breakfast food, and an apricot almond pancake is a perfect option for a wholesome and cozy meal. The thought of a fluffy, warm, and buttery pancake topped with fresh apricots and almonds is making our mouths water. Although pancakes seem effortless to make, there are some crucial factors to keep in mind while concocting an apricot almond pancake recipe. In this blog post, we will share some valuable tips that will help you create the perfect apricot almond pancake. Tip #1: Choose the Right Flour The primary ingredient for making pancakes is flour, and we cannot stress enough the importance of choosing the right kind. Use an unbleached all-purpose flour, which makes your pancake light, fluffy, and airy. You can also opt for gluten-free flour for a healthier option. Tip #2: Allow the Batter to Rest Once you have mixed all the ingredients, don't rush to cook the pancakes immediately. It's essential to let the batter rest for 10-15 minutes before you cook the pancakes. This helps to relax the gluten in the flour, allowing the pancakes to become more tender and tastier. Tip #3: Don't Over-mix the Batter While whisking the ingredients, it's critical not to over-mix the batter, which leads to the formation of gluten. Over-mixing results in tough and rubbery pancakes, which nobody wants. Therefore, avoid using a mixer and opt for a whisk or a fork to combine the ingredients. Tip #4: Use Butter or Oil to Cook the Pancakes When it comes to cooking pancakes, you need to choose the right type of fat. Avoid using cooking spray, which has a high smoke point, and opt for butter or oil, which adds flavor and makes the pancakes crispy. Alternatively, you can use a non-stick pan, which minimizes the use of oil. Tip #5: Use Fresh or Canned Apricots When it comes to using apricots in your pancake recipe, you have two options – fresh or canned apricots. Fresh apricots are available only during the apricot season, which varies depending on where you live. Canned apricots are available year-round and are an excellent option for an off-season apricot craving. Tip #6: Soak the Almonds If you're using whole almonds for your pancake recipe, it's a good idea to soak them in water for 1-2 hours. Soaking the nuts makes them easier to chew and digest, increasing nutrient absorption. Tip #7: Add Almond Extract for Flavor To enhance the almond flavor in your pancake, add a teaspoon of almond extract to the batter. It's an easy way to add more depth to the pancakes without overpowering the flavors of the other ingredients. Tip #8: Cook Pancakes on Low Heat Cooking pancakes on high heat will not cook the pancake through, leading to burnt edges and a raw center. It's best to cook pancakes on low-to-medium heat, which cooks the pancake evenly without burning. Tip #9: Use a Measuring Cup for Uniform Pancakes To keep your pancake size uniform and help them cook evenly, use a measuring cup to pour the batter. This ensures that each pancake receives the same amount of batter, resulting in perfectly round pancakes. Tip #10: Serve Pancakes Warm There's nothing better than a warm and fresh pancake straight off the griddle. To keep the pancake's warmth, transfer it to a preheated oven, set at 250°F, while you cook the remaining pancakes. This ensures that you have a batch of warm pancakes to serve. Conclusion: Making an apricot almond pancake recipe is a perfect way to enjoy a cozy breakfast or brunch. Remember to choose the right flour, allow the batter to rest, and not over-mix the batter. Use butter or oil to cook the pancakes, fresh or canned apricots, and soaked almonds for texture. To enhance the almond flavor, add almond extract, and cook pancakes on low heat using a measuring cup for uniform pancakes. Serve pancakes warm and enjoy them with your favorite toppings. Follow these valuable tips, and you'll have a delicious batch of apricot almond pancakes in no time.

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