Apricot herb pancakes
The perfect morning mix of sweet and savory in hot, fresh pancakes.
- 1 cup flour
- 1/2 teaspoon minced thyme
- 1/2 cup sliced and chopped apricots
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons oil
- 1 egg
Mix together the dry ingredients in a large mixing bowl.
In a separate mixing bowl, mix together the wet ingredients. Mix in the fresh thyme.
Add the wet batter to the dry and mix until the mixture is lump-free.
Fold the chopped apricots into the mixture. Below is a handy video on how to store and ripen apricots.
Melt a tablespoon of butter in a cast iron skillet over a medium heat.
Using a 1/2 cup measuring cup, pour the batter into the skillet, fitting as many as possible but don't over crowd the pan. You need to flip them!
Once bubbles appear across the top of the uncooked pancake, flip it and cook it for 1-2 more minutes.
Related Topics: Breakfast