Pancakes with Apricot Honey – a delicious recipe with flour, sugar, baking powder, salt, egg, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat the oven to 300.
2
In a bowl, whisk the flour with the sugar, baking powder and salt.
3
In another bowl, combine the egg with the milk and melted butter.
4
Pour the liquid ingredients into the flour mixture and stir until the flour is just moistened; ignore the lumps.
5
Heat a large cast-iron skillet.
6
Lightly oil the surface.
7
Pour 1/4 cup of the batter into the skillet for each pancake, spreading it slightly.
8
Cook over moderate to moderately low heat until the edges look dry, about 3 minutes.
9
Turn the pancakes and cook for 1 minute.
10
Transfer the pancakes to a cookie sheet and keep warm in the oven while making the rest.
11
Serve the pancakes with softened butter and Apricot-Honey.
272
kcal
Calories
10
g
Fat
36
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 2 teaspoons sugar, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, and more.
Yes, Pancakes with Apricot Honey 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.
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