Breakfast & Brunch

Apricot buttermilk pancakes

8 serves

Easy about 30 min
kcal 383 per person

Ingredients

  1. For the pancakes:

  2. 280 g flour

  3. 3 tsp baking powder

  4. 1 tsp salt

  5. 2 eggs

  6. 5 tbsp Langnese Bee Easy Acacia Honey

  7. 300 ml buttermilk

  8. 400 ml milk

  9. 1 small tin of apricots (= 250 ml)


  10. frying oil

  11. For the chocolate sauce:


  12. 50 g couverture chocolate


  13. ½ container of cream (= 125 ml)

  14. 2 tbsp Langnese Bee Easy Acacia Honey

  15. 
2 egg yolks

  16. Ginger, ground

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Preparation

  1. Whisk together flour, baking powder, salt, eggs, honey, buttermilk and milk.

  2. Drain and dice apricots, then add them to batter.

  3. Pour small amounts of the batter into the hot oil to fry up small pancakes and serve warm.

  4. To make the sauce, chop the couverture chocolate into small pieces, add the chocolate pieces, cream, summer blossom honey and egg yolks to the top of a double boiler over hot water and beat until frothy, then flavour with the ginger and serve with the pancakes. Garnish with chopped apricot if desired.

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