Pancakes with Apricot and Butterscotch Sauce

Whisk flour, eggs, and milk into a batter. Fry pancakes until golden. Simmer sugar, butter, apricots, and cream for sauce.

Vegetarian Fruit Breakfast Pancakes Sweet

Estimated Nutrition

Calories

1093.9

kcal / serving

2187.8 kcal total

Carbs

130.2g

per serving

260.4 g total

Fat

56.3g

per serving

112.5 g total

Protein

19.6g

per serving

39.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tsp

Baking Powder

Sugar

Dairy

piece

Egg

free-range

tbsp

Milk

Butter

Double Cream

plus extra to serve

Fruits

Dried Apricot

GrainsCereals

225

Plain Flour

OilsFats

tsp

Vegetable Oil

Method

Cook for two minutes until ready to flip and cook the other side for another minute.

Serve the pancakes on a plate with the sauce drizzled over.

Stir in the remaining butter a little at a time until combined.

Add the apricots and cook for one minute before adding the cream and reducing the heat.

Heat the oil in a frying pan over medium to high heat and add ladlefuls of batter.

Rest the batter for five minutes.

Whisk the flour, baking powder, and eggs in a large bowl and gradually add the milk.

Cook the sugar and 25g of butter in a saucepan until the mixture turns amber.