Apricot buttermilk pancakes
For the pancakes:
280 g flour
3 tsp baking powder
1 tsp salt
5 tbsp Langnese Bee Easy Acacia Honey
300 ml buttermilk
400 ml milk
1 small tin of apricots (= 250 ml)
For the chocolate sauce:
50 g couverture chocolate
½ container of cream (= 125 ml)
2 tbsp Langnese Bee Easy Acacia Honey
2 egg yolks
Whisk together flour, baking powder, salt, eggs, honey, buttermilk and milk.
Drain and dice apricots, then add them to batter.
Pour small amounts of the batter into the hot oil to fry up small pancakes and serve warm.
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.