Apricot Pancakes With Honey Butter Recipes

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APRICOT PANCAKES



Apricot Pancakes image

Another fruity breakfast treat. The nutritional punch of oatmeal, apricots, and walnuts is loaded into a recipe so tasty that no one will notice how healthy it is. Serve with butter and syrup in the traditional way or try spreading them with softened cream cheese instead. Freeze the extras to reheat in the microwave and you'll have a hot, delicious breakfast a lot faster than waiting in line at the drive-thru. Or hand them to the kids cold for an on-the-go, in-the-car start when time is short.

Provided by 3KillerBs

Categories     Breakfast

Time 30m

Yield 30-36 pancakes

Number Of Ingredients 15

2 cups all-purpose flour (or 1 cup all-purpose flour and 1 cup wheat flour)
1 cup oatmeal (old-fashioned or quick-cooking)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon ginger
1/2 teaspoon salt
2 1/2 cups milk
1 teaspoon vanilla
1/4 cup molasses
2 tablespoons fresh lemon juice
1/2 cup heavy cream
3 eggs
1 cup chopped dried apricot
1/8 cup walnuts, finely chopped
additional milk (optional)

Steps:

  • Mix dry ingredients together thoroughly.
  • Add lemon juice to cream and let sit for 2 minutes.
  • While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
  • Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
  • Preheat lightly-greased griddle medium to medium-high.
  • Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
  • Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
  • Cook until done in the middle - adjusting heat if necessary to avoid burning.
  • Continue, greasing griddle as necessary, until all pancakes are cooked.
  • Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don't cook properly in the center.
  • Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
  • Leftovers can be eaten cold for breakfast or snacks.
  • Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.

Nutrition Facts : Calories 97.5, Fat 3.3, SaturatedFat 1.6, Cholesterol 29.4, Sodium 167.1, Carbohydrate 14.4, Fiber 0.8, Sugar 4, Protein 2.9

APRICOT HONEY BUTTER



Apricot Honey Butter image

This lovely butter is perfect on pancakes, toast, and bagels. It makes 1 pint, so it's perfect for trying and tasting before investing the time for a large batch.

Provided by Deb Wolf

Categories     Low Protein

Time 1h30m

Yield 1 pint

Number Of Ingredients 4

2 cups dried apricots, chopped before measuring
2 lemons
2 cups water
2/3 cup liquid honey

Steps:

  • Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
  • Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
  • Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
  • CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
  • Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
  • Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
  • Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

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