Apricot Pancakes With Honey Butter Recipes

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APRICOT PANCAKES WITH HONEY BUTTER



Apricot pancakes with honey butter image

Perfect pancakes for a leisurely brunch and healthier than most bought versions

Provided by Good Food team

Categories     Brunch, Dessert, Side dish, Treat

Time 20m

Yield 12-16

Number Of Ingredients 9

100g butter , softened
2 tbsp clear honey
140g self-raising flour
pinch bicarbonate of soda
25g caster sugar
1 egg
150ml milk
handful ready-to-eat dried apricots , finely chopped
oil , for frying

Steps:

  • For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
  • Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
  • Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve

Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium

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.

APRICOT-ALMOND PANCAKES



Apricot-Almond Pancakes image

Add something sweet to your breakfast. Enjoy apricot-almond pancakes made with Bisquick Heart Smart® mix - ready in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 6

1 cup apricot jam or spreadable fruit
2 cups Bisquick Heart Smart® mix
1 cup fat-free (skim) milk
1/2 teaspoon almond extract
2 eggs, 4 egg whites or 1/2 cup fat-free egg product
1/4 cup chopped almonds

Steps:

  • In 1-quart saucepan, heat jam over low heat until melted, stirring constantly. Keep warm while making pancakes.
  • In medium bowl, stir all remaining ingredients with wire whisk or fork until blended.
  • Brush griddle or skillet with vegetable oil or spray with cooking spray; heat griddle to 375°F or heat skillet over medium heat.
  • For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with warm apricot jam.

Nutrition Facts : Calories 550, Carbohydrate 101 g, Cholesterol 105 mg, Fat 2, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 730 mg, Sugar 47 g, TransFat 0 g

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 PANCAKES WITH HONEY BUTTER



Apricot pancakes with honey butter image

Perfect pancakes for a leisurely brunch and healthier than most bought versions

Provided by Good Food team

Categories     Brunch, Dessert, Side dish, Treat

Time 20m

Yield 12-16

Number Of Ingredients 9

100g butter , softened
2 tbsp clear honey
140g self-raising flour
pinch bicarbonate of soda
25g caster sugar
1 egg
150ml milk
handful ready-to-eat dried apricots , finely chopped
oil , for frying

Steps:

  • For the honey butter, beat the butter with the honey and spoon onto a large piece of cling film. Squeeze into a sausage shape, then wrap tightly and chill until ready to use. Will keep in the fridge for up to a month.
  • Sift the flour, bicarbonate of soda and a small pinch of salt into a bowl, then stir through the sugar and make a well in the centre. Beat together the egg and milk, then gradually pour into the well, stirring slowly, to avoid creating lumps. Stir in the apricots.
  • Heat a non-stick frying pan over a low heat and add a little oil. Drop in 4 tablespoonfuls of batter and cook for 1 min or until the surface of each pancake is covered in bubbles. Flip with a palette knife or fish slice, then cook for a further min. Repeat with the remaining batter. Serve warm or leave to cool, then toast and spread with the honey butter to serve

Nutrition Facts : Calories 406 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 1.23 milligram of sodium

PANCAKES WITH ORANGE HONEY BUTTER



Pancakes with Orange Honey Butter image

Whenever I ask my family what they want for breakfast, they invariably ask for these pancakes. Not only are they light and fluffy, but my homemade orange butter adds a special sweet flavor.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 12

1-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups buttermilk
3 large eggs, lightly beaten
2 tablespoons canola oil
1 tablespoon honey
ORANGE HONEY BUTTER:
1/2 cup butter, softened
1/3 cup honey
2 tablespoons orange juice concentrate

Steps:

  • In a bowl, combine flour, baking powder, baking soda and salt. Combine buttermilk, eggs, oil and honey; add to dry ingredients and mix well. , Pour batter by 1/4 cupfuls onto a lightly greased griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. , For orange honey butter, combine butter and honey in a medium bowl; beat well. Stir in orange juice concentrate until smooth. Serve with pancakes.

Nutrition Facts :

FRESH APRICOT-HONEY SPONGE CAKE (RUSSIAN STYLE)



Fresh Apricot-Honey Sponge Cake (Russian Style) image

Summer is the time when we can forget about tinned fruit and canned preserves, and can finally enjoy the full, rich flavour of fresh fruits. This is a great fruity, juicy sponge cake made from lots of real apricots with a gentle hint of honey. Fabulous for sweetening up mid-summer tea time!

Provided by UniChefUK

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h15m

Yield 8

Number Of Ingredients 11

1 tablespoon butter, plus more for pan
3 tablespoons bread crumbs
10 fresh apricots, pitted and sliced
⅓ cup honey
3 large eggs, separated
½ cup white sugar
1 cup white sugar
2 tablespoons milk
¾ cup all-purpose flour
¼ teaspoon baking powder
¼ cup crushed walnuts

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch cake pan with butter, and dust with bread crumbs; set aside.
  • Melt butter in a small saucepan over medium heat. Add the sliced apricots, and drizzle with honey. Cover, and cook gently until the apricots have softened, then allow to cool to room temperature.
  • Meanwhile, beat the egg whites to soft peaks with an electric mixer. Slowly pour in sugar while continuing to beat to stiff peaks; set aside.
  • Beat the egg yolks on low speed for a few seconds until slightly thickened. Slowly pour in sugar while continuing to beat until thickened and light-colored. Beat in milk, then sift together flour with baking powder, and fold into yolks along with cooled apricot mixture, walnuts, and egg whites until combined.
  • Pour into prepared pan, and bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Loosen the cake by running a knife around the edges of the pan. Invert cake onto a plate, then place another plate on the cake bottom, and flip right-side-up; cool completely before serving.

Nutrition Facts : Calories 327 calories, Carbohydrate 65.6 g, Cholesterol 73.9 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.3 g, SaturatedFat 1.8 g, Sodium 72.9 mg, Sugar 53.7 g

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