Caramelised Apricots with Pancakes and Butterscotch Sauce

Golden pancakes layered with caramelised apricots and finished with a rich, creamy homemade butterscotch sauce.

Vegetarian Quick Dessert Pancakes Apricot

Estimated Nutrition

Calories

592.1

kcal / serving

1184.2 kcal total

Carbs

39.3g

per serving

78.6 g total

Fat

44.3g

per serving

88.5 g total

Protein

9.7g

per serving

19.3 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

tbsp

Dairy

97.5

calculated from 6.5 tablespoons

piece

Egg

free-range

Milk

Fruits

100

Apricot

halved and stones removed

OilsFats

tbsp

Vegetable Oil

for frying

Method

Heat the butter and sugar in a saucepan over medium heat.

Layer pancakes and apricots on a plate and drizzle with butterscotch sauce.

Heat oil in a frying pan and cook spoonfuls of batter for one minute per side until golden.

Whisk the flour and egg in a bowl, then add milk to create a smooth batter.

Stir in the cream until the sauce thickens slightly.

Add the apricots and cook until the fruit and sugar caramelise to a dark colour.