Apricot Pancakes
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
- 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)
Recipe
- 1 mix dry ingredients together thoroughly.
- 2 add lemon juice to cream and let sit for 2 minutes.
- 3 while cream sits, beat eggs into the milk. combine with cream, molasses, and vanilla.
- 4 toss apricots and walnuts with the dry mix. be sure to break up clumps.
- 5 preheat lightly-greased griddle medium to medium-high.
- 6 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.
- 7 ladle batter onto griddle to make pancakes about 4 inches in diameter. turn when bubbles appear all over the pancake.
- 8 cook until done in the middle – adjusting heat if necessary to avoid burning.
- 9 continue, greasing griddle as necessary, until all pancakes are cooked.
- 10 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.
- 11 leftovers can be reheated in the microwave or toaster oven. do not use regular toaster because of the fruit.
- 12 leftovers can be eaten cold for breakfast or snacks.
- 13 leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.
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