Name: Cinnamon pancakes with apricot sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 5 servings
Cuisine: American
Ingredients: 200 ml Milk; 250 g All-purpose flour; 1 Egg; 1 tbsp Butter; 1 packet Baking powder (12 g); 2 tbsp Granulated sugar; 1 tsp Ground cinnamon; to taste Salt; 3 tbsp Cane sugar; 500 g Apricots; 1 tbsp Vegetable oil; 50 ml Syrup

Instructions

Tip: tap a step to mark it as done.

Sift the flour into a bowl, add the baking powder, ground cinnamon, sugar, and a pinch of salt, and pour the beaten egg into the center. Stir constantly while adding the milk and melted, cooled butter, then mix until the batter is smooth and free of lumps.
Brush a hot skillet with butter and pour in 1/2 a soup ladle of batter. When bubbles begin to form on the surface, flip the pancake and cook until browned. Wash the apricots, remove the pits, and cut into wedges.
Place 3 tbsp brown sugar in a skillet and let it slowly caramelize over low heat without stirring. Once melted, add 1 tbsp butter, the elderflower syrup, apricots, and 100 ml water. Cook, stirring occasionally, for about 5 minutes, until the caramel has completely dissolved.

Tip: Adjust the batter's consistency with milk—it should flow slowly off the ladle rather than fall off in lumps. Add the butter, syrup, and water to the caramel carefully, as the hot sugar will splatter vigorously.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 397 kcal
Protein: 9.2 g
Carbohydrates: 74 g
of which sugars: 32 g
Fat: 7.7 g
of which saturates: 2.6 g
Fiber: 3.6 g
Salt: 1.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Americké palacinky so škoricou a marhuľovou omáčkou