Cinnamon Pancakes with Apricots

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Main Course

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

Photo by:

These small, light-as-air pancakes make a delicious brunch.

Yield: 16–20 pancakes

INGREDIENTS

For the apricots:

9 oz (250g) ripe apricots, pitted and sliced
¼ cup honey
2 tbsp fresh lemon juice

For the pancakes:

1 1/3 cups all-purpose flour
2 tbsp sugar
1¼ tsp baking powder
½ tsp ground cinnamon
2 large eggs
Scant 1 cup buttermilk
4 tbsp butter, melted, plus more for the griddle
8 oz (230g) farmer's cheese, for serving

Directions

1. Simmer the apricots, honey, and lemon juice in a small saucepan over low heat for about 5 minutes, or until the apricots have softened but still hold their shape. Keep warm.

2. To make the pancakes, sift the flour, sugar, baking powder, and cinnamon together into a bowl. Make a well in the center. Beat the eggs, buttermilk, and melted butter and pour into the well. Stir until just combined.

3. Heat a nonstick frying pan over medium heat. Grease with the melted butter. Using a heaping tablespoon for each, spoon the batter into the pan. Cook until bubbles appear on the surface.

4. Flip the pancakes over and brown the other side. Transfer to a clean kitchen towel and cover to keep warm while cooking the remaining pancakes.

5. Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.