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For the butter

For the pancakes

Nutrition: per serving

  • kcal406
  • fat23g
  • saturates14g
  • carbs45g
  • sugars19g
  • fibre2g
  • protein7g
  • salt1.23g
    low

Method

  • step 1

    For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.

  • step 2

    Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.

  • step 3

    Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve

Recipe from Good Food magazine, January 2007

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Comments, questions and tips (9)

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Overall rating

A star rating of 4.9 out of 5.8 ratings

Nickywesterberg

question

Hi Claire, I actually doubled the recipe for 4 hungry people so I would say it serves 2-3!

clairesp10

question

How many people does this serve? It can't be 406 calories per person for 12-16 people?!

curryhelen

A star rating of 5 out of 5.

Had these on christmas morning, with chopped fresh apricots instead of dried, & they were lovely.

cyndigoh24

A star rating of 5 out of 5.

The butter was fantastically easy to make but delicious. Pancakes well risen and chewy. Perfect!

colandol

will make these on pancake day and let you know how we liked them can,t wait look delicious

m4r8n4ytzjJ-1_Hy_x

I’ve been waiting 12 years, 12 years! To hear how this went…

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