Apricot Almond Hotcakes
Ingredients
- 1 egg
- 2 tablespoons butter melted
- 1 cup buttermilk
- 3/4 cup water approx
- 3-4 chopped skinned apricots
- 1 teaspoon almond extract
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2-3 tablespoons sugar
- 1/4 teaspoon salt
Instructions
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Heat griddle to medium high heat (about 300-350 if using griddle thermometer).
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Beat egg, butter, buttermilk and 1/2 cup of water together in bowl. Add fruit and almond extract. Add flour, baking soda, baking powder, sugar and salt.
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Mix with large whisk just until wet and dry ingredients are incorporated. Do not over mix. Add additional water if needed.
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Grease griddle with butter. Pour batter onto griddle. Cook on one side until bubbles appear. Turn and finish cooking (see important notes below).
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Serve immediately with butter, syrup, jam or powdered sugar and additional fresh fruit.
Recipe Notes
-Hotcakes, or pancakes are best when light and fluffy.
-Hotcake/Pancake 101: Do not ever, ever flip a hot cake (or pancake) more than once. Ever.
-Do not ever pat down a hotcake once you have turned it. Ever.
-To test for doneness (yes Grant, this IS a word), after flipping, quickly press down on center of cake with spatula, if it springs back, the pancake is done.
-Yes, butter on the griddle is necessary if you want a nice golden appearance. PAM is low fat and convenient, but it just isn’t quite the same as butter.
I love apricots and always try to make things with it, last year I made apricot brandy; which I could see eating your yummy pancakes for dinner so I could have that excuse for a cocktail 🙂