in Dessert Recipes

Apricot pancakes

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 300 ml milk
  • 1 pinch of salt
  • 1 tbsp butter, melted
  • 200 g flour
  • some oil for the pan
  • 800 g apricot(s), fresh or from the can
  • 200 g gelling sugar
  • 2 tbsp lemon juice

Instructions

Working time approx. 40 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 10 minutes

Whisk together eggs, milk, salt, and butter. Add the flour a tablespoon at a time and mix well. Let stand for 20 minutes. In the meantime, wash and hull the apricots, or drain them. Place them in a saucepan with the gelling sugar and lemon juice and let them cook for a few minutes. Fry the batter in a greased, nonstick pan to form thin pancakes. Place the finished pancakes on a plate, spread with apricot compote, and fold them together.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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