Apricot Almond Hotcakes
Apricot Almond Hotcakes
Apricot Almond HotcakesIt’s apricot season! I love apricots. Apricot jam is my favorite. I’m trying to make time to put up some jam this week. I had a few extra apricots sitting on my counter, and decided to mix some up in this batter on the spur of the moment.
Apricots and almond sounded like a winning combo, so I threw in some almond extract too. This would be wonderful with Kristen’s Special Syrup. Yummy. You’ll love this.

Apricot Almond Hotcakes

Author: Si Foster


  • 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


  • Heat griddle to medium high heat (about 300-350 if using griddle thermometer).
  • 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. 
  • Mix with large whisk just until wet and dry ingredients are incorporated. Do not over mix. Add additional water if needed.
  • Grease griddle with butter. Pour batter onto griddle. Cook on one side until bubbles appear. Turn and finish cooking (see important notes below). 
  • Serve immediately with butter, syrup, jam or powdered sugar and additional fresh fruit.


-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.

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