Apricot Pancakes with Maple Butter by Lurpak
For the maple butter:
1. Beat together the Lurpak® and icing sugar with a hand-held electric whisk until smooth. Gradually beat in the maple syrup until soft and creamy. Transfer to a small dish.
For the pancakes:
2. First chop the apricots into small pieces. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the centre and pour in the milk, egg and melted Lurpak®; mix until smooth. Stir in the chopped apricots.
3. Heat a large frying pan over medium high heat with a little Lurpak®. Pour or scoop the batter into the pan, using approximately 1/4 cup for each pancake. You should be able to make a batch of four at a time, if your pan is large enough. Brown on both sides before transferring to the plate. Stack the pancakes and serve, spread with maple butter.
Ingredients
- For the maple Lurpak® :
- 100g unsalted Lurpak®, softened
- 3 tbsp icing sugar
- 6 tbsp maple syrup
- For the pancakes:
- Dried or fresh apricots
- 190g plain flour
- 10g baking powder
- 1 tbsp salt
- 10g white sugar
- 295ml milk
- 1 egg
- 45g Lurpak butter, melted
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