John Myers
Apricots – Pancakes
The perfect apricots – pancakes recipe with a picture and simple step-by-step instructions.
- 2 piece Apricots fresh
- 3 Centiliters Apricot liqueur
- 1 Egg
- 75 Milliliters Milk
- 75 Milliliters Natural carbonated mineral water
- 1 pinch Salt
- 75 g Flour
- Sunflower oil
- Powdered sugar
- Bourbon – vanilla ice cream
- Lemon balm leaves
- Wash the apricots, dry them, remove the stones and cut them into thin wedges. Place in a bowl and pour the apricot liqueur over them. Cover and chill
- Mix the egg with milk, mineral water and salt. Gradually stir in the flour. Let rest for 10 minutes.
- Put some oil in a pan and add a quarter of the batter. Spread the apricot wedges on the batter and fry. Then turn carefully and fry on the other side. Do the same with the remaining 3 pancakes.
- Let the egg cakes slide onto a plate. Sprinkle with powdered sugar. Place a scoop (or more ;-)) of ice cream in the middle and garnish with lemon balm.
Facebook Comments