Apricot Pancakes Food

APRICOT PANCAKES WITH HONEY BUTTER

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

BLUE CORN-PINON PANCAKES WITH APRICOT-PINON COMPOTE

Steps:

• Prepare the compote: Warm the butter in a small skillet over medium heat. Stir in the pine nuts and saute until lightly toasted, about 2 minutes. Watch the nuts carefully; they will continue cooking off of the heat and can burn easily. In a saucepan, combine the apricots, corn syrup, cinnamon, and almond extract with 1 cup of water. Bring to a simmer over medium heat, reduce the heat to low, and cook until the sauce is fairly thick and spoonable, about 10 minutes. Stir in the pine nuts. Keep the compote warm or let it cool to room temperature.
• Start the pancake batter, placing 3/4 cup of the nuts in a food processor and pulsing briefly until ground. Avoid processing the nuts so long that they turn to butter. Add the flour, cornmeal, sugar, baking powder, and salt and pulse to combine just until a coarse meal forms. Spoon the mixture into a large bowl and stir in the butter until it disappears. Add the eggs, milk, almond extract, and remaining nuts. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A generous 3 tablespoons of batter will make a 4-inch pancake. Make as many cakes as you can fit without crowding. Cook the pancakes until their top surface is covered in tiny bubbles but before all the bubbles pop, 1 to 2 minutes. Flip the pancakes and cook until the second side is golden brown, 1 to 2 minutes longer. Repeat with the remaining batter, adding a bit more oil to the griddle as needed. Serve the pancakes immediately, accompanied with the warm compote.

CARDAMOM-SCENTED OATMEAL PANCAKES WITH APRICOTS AND ALMONDS

Steps:

• Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.
• In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don't overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.
• Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they're browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

APRICOT PANCAKES

Steps:

• Mix dry ingredients together thoroughly.
• Add lemon juice to cream and let sit for 2 minutes.
• While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
• Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
• Preheat lightly-greased griddle medium to medium-high.
• 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.
• Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
• Cook until done in the middle - adjusting heat if necessary to avoid burning.
• Continue, greasing griddle as necessary, until all pancakes are cooked.
• 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.
• Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
• Leftovers can be eaten cold for breakfast or snacks.
• Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

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.

APRICOT SYRUP

Steps:

• Puree about 1/2 apricots and 1/2 water in blender.
• Turn into large saucepan.
• Repeat with second half of apricots and water.
• Add sugar, lemon juice and corn syrup. Stir over medium high heat until sugar dissolves and it comes to a boil.
• Boil and stir for 5 minutes.
• Skim.
• Pour into hot sterilized half pint jars to within 1/4 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 5 minutes.