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1
Whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
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2
Whisk together the buttermilk, butter, eggs, and vanilla in a medium bowl.
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3
Add to the flour mixture and whisk until just combined; there should be a few lumps.
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4
Cover and refrigerate the batter for at least 30 minutes or for up to 1 hour.
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5
Preheat the oven to 200F.
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6
Heat a griddle or large nonstick saute pan over medium heat and spray with nonstick cooking spray.
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7
Ladle a scant 1/4 cup of the batter onto the griddle for each flapjack.
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8
Cook until the bottom is lightly golden brown and bubbles form on the top of the cake, 2 to 3 minutes.
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9
Gently flip over and continue cooking for 30 to 45 seconds.
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10
Transfer to a platter and keep warm in the oven while you cook the remaining flapjacks.
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11
Serve the flapjacks with some of the warm apricot syrup ladled over them.
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12
Sprinkle with confectioners sugar.
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13
Combine 1 cup water and the sugar in a small saucepan and bring to a boil over high heat.
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14
Cook until the sugar is completely melted, 2 minutes.
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15
Remove from the heat, add the apricots, and let sit at room temperature for at least 30 minutes.
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16
Preheat the oven to 350F.
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17
Line a baking sheet with parchment paper.
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18
Remove the apricots from the syrup with a slotted spoon and place in a single layer on the baking sheet.
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19
Roast in the oven, turning once, until light golden brown, about 12 minutes.
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20
Remove from the oven and let cool before slicing into thin strips.
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21
Pour the syrup into a small saucepan and bring to a simmer over low heat.
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22
Stir in the apricots, cinnamon, and pecans.
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23
Serve warm.
