Apricot Pancakes With Honey Butter Food

APRICOT HONEY BUTTER

Steps:

• Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
• Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
• Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
• CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
• Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
• Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
• Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

APRICOT-ALMOND PANCAKES

Steps:

• In 1-quart saucepan, heat jam over low heat until melted, stirring constantly. Keep warm while making pancakes.
• In medium bowl, stir all remaining ingredients with wire whisk or fork until blended.
• Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with warm apricot jam.

BLUE CORN PANCAKES WITH ORANGE HONEY BUTTER AND CINNAMON MAPLE SYRUP

Steps:

• Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
• Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
• Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar.
• Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours.
• Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher.

APRICOT HONEY BUTTER

Steps:

• Combine all ingredients except honey, in a med. stainless saucepan.
• Bring to a boil over high heat, cover, reduce heat and boil gently for 35 min or until apricots are tender.
• Place mixture in food processor and process until smooth. Return to saucepan, add honey, return to a boil then reduce heat and boil gently uncovered, or until very thick. stirring frequently.
• Ladle into sterilized jars and process jars for 5 min after water comes to a boil.

APRICOT HONEY SYRUP

Steps:

• Soak the apricots in water overnight.
• Drain off water. Purée apricots. Add honey and simple syrup. Store in refrigerator.
• Warm on stove or in microwave. Put into little pitchers and hold each in oven until ready to serve.
• To make simple sugar syrup, combine sugar and water in a saucepan and bring to a boil. Boil gently without stirring for 10 minutes. Allow to cool.