APRICOT PANCAKES WITH HONEY BUTTER

Apricot pancakes with honey butter image

Perfect pancakes for a leisurely brunch and healthier than most bought versions

Provided by Good Food team

Categories Brunch, Dessert, Side dish, Treat

Time 20m

Yield 12-16

Number Of Ingredients 9

Ingredients

100g butter , softened
2 tbsp clear honey
140g self-raising flour
pinch bicarbonate of soda
25g caster sugar
1 egg
150ml milk
handful ready-to-eat dried apricots , finely chopped
oil , for frying

Steps:

For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
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 centre. 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 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve

Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium