Ingredients for Apricot Pancakes
- 1 1/2 cups all-purpose flour
- Oatmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Ginger
- 1/4 teaspoon salt
- 2 tablespoons milk (if needed)
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
- 1 teaspoon lemon juice
- Heavy Cream
- 1 large egg
- 1/2 cup finely chopped dried apricots
- 1/4 cup finely chopped walnuts
- 1/4 cup sugar (optional)
- 1 cup buttermilk
- butter (for serving)
- syrup (for serving)
- softened cream cheese (for topping)
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How to Make Apricot Pancakes
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar (if using).
- In a separate bowl, combine buttermilk and lemon juice; let stand for 2 minutes.
- In a third bowl, whisk together eggs and milk.
- Add the egg mixture, molasses, and vanilla extract to the buttermilk mixture; whisk to combine.
- Add the chopped apricots and walnuts to the dry ingredients; toss to coat evenly.
- Gently stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Heat a lightly greased griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface.
- If the batter becomes too thick, thin it with a tablespoon or two of milk as needed.
- Serve immediately with butter and syrup, or top with softened cream cheese.
- Leftovers can be reheated in the microwave or toaster oven. Do not use a regular toaster due to the fruit content. Leftovers can also be enjoyed cold.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
16g
Fat
8g
Carbs
4g
