-
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.
