Pancakes are flavoured with chopped dried almonds and served with a sweet honey butter in this delicious recipe - perfect for breakfast, brunch or for a laidback dessert.
- 140g self-raising flour
- 25g caster sugar
- Pinch of bicarbonate of soda
- 150ml milk
- 1 egg
- Good handful dried apricots
- 100g butter
- 3 tbsp. honey
Beat butter and honey together until well combined. Dollop onto a large sheet of cling, shape into a sausage shape, then roll up, twist the ends and seal. Put into the fridge until set (keeps for one month).
Sift together flour, sugar and bicarb. Whisk the egg and milk together and stir into the flour mix. Stir until just combined, then stir in the apricots.
To cook, heat a frying pan over a medium heat. Add either oil or butter, heat, then drop 4 tbsp. batter into the pan. Fry until bubbles appear on the surface of the pancake, then flip over and cook until golden brown on both sides.
To serve, slice the honey butter on top and let it melt over the pancakes.