It's apricot season! I just got some really delicious ones yesterday at the market. Cooking them a little makes them even more delicious. Plus, I ran out of the world's best cereal, Kashi GoLean, this morning. Rather than eat any other, far inferior kind of cereal -- apricot pancakes!
You could always just put diced apricots in your regular pancake recipe, if you don't like the one below.
Apricot Pancakes
3/4 cup whole wheat flour
3/4 cup white flour
1 egg, beaten
1 1/2 to 2 cups milk (add more if you like your pancakes thin; less if you like them thick)
1 tsp sugar
1 tsp baking powder
butter or oil for greasing pan
6 fresh apricots, diced
Mix dry ingredients, then gently fold in wet ingredients. Don't overmix or they will turn out tough. Heat a pan over medium-low heat. Add pancake batter, using 1 tbsp per pancake for little pancakes or 1/4 cup for larger ones. Add several pieces of diced apricot to each pancake. When they are bubbling and the edges look dry (just a minute or two), flip and cook another minute or so.
In my opinion, if you put in enough apricots you don't need syrup, but some people I know would be loathe to eat any pancakes without syrup.
Serves at least 3.
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