Cinnamon Pancakes with Apricots Recipe

Name: Cinnamon Pancakes with Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz (250g) ripe apricots, pitted and sliced; 1/4 cup honey; 2 tbsp fresh lemon juice; 1 1/3 cups all-purpose flour; 2 tbsp sugar; 1 1/4 tsp baking powder; 1/2 tsp ground cinnamon; 2 large eggs; Scant 1 cup buttermilk; 4 tbsp butter, melted, plus more for the griddle; 8 oz (230g) farmer's cheese, for serving

Servings: persons

9 oz (250g) ripe apricots, pitted and sliced
1/4 cup honey
2 tbsp fresh lemon juice
1 1/3 cups all-purpose flour
2 tbsp sugar
1 1/4 tsp baking powder
1/2 tsp ground cinnamon
2 large eggs
Scant 1 cup buttermilk
4 tbsp butter, melted, plus more for the griddle
8 oz (230g) farmer's cheese, for serving

1
Simmer the apricots, honey, and lemon juice in a small saucepan over low heat for about 5 minutes, or until the apricots have softened but still hold their shape.
2
Keep warm.
3
To make the pancakes, sift the flour, sugar, baking powder, and cinnamon together into a bowl.
4
Make a well in the center.
5
Beat the eggs, buttermilk, and melted butter and pour into the well.
6
Stir until just combined.
7
Heat a nonstick frying pan over medium heat.
8
Grease with the melted butter.
9
Using a heaping tablespoon for each, spoon the batter into the pan.
10
Cook until bubbles appear on the surface.
11
Flip the pancakes over and brown the other side.
12
Transfer to a clean kitchen towel and cover to keep warm while cooking the remaining pancakes.
13
Immediately serve the pancakes on plates, topped with the hot apricot sauce and a scoop of the farmer's cheese.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 oz (250g) ripe apricots, pitted and sliced, 1/4 cup honey, 2 tbsp fresh lemon juice, 1 1/3 cups all-purpose flour, and more.

Yes, Cinnamon Pancakes with Apricots falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cinnamon Pancakes with Apricots

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