Apricot pancakes

Name: Apricot pancakes
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 5 ripe apricots (about 80 g each); 3 Eggs (size M); 2 TABLESPOONS Sugar; 1 pinch Salt; 75 g Flour; 5 TABLESPOONS Milk; 1 TABLESPOON Oil; 7-10 Tbsp Icing sugar; 7-10 Tbsp Mint

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

5 ripe apricots (about 80 g each)
3 Eggs (size M)
2 TABLESPOONS Sugar
1 pinch Salt
75 g Flour
5 TABLESPOONS Milk
1 TABLESPOON Oil
7-10 Tbsp Icing sugar
7-10 Tbsp Mint

Directions

1
Halve the apricots and remove the stones. Mix eggs, sugar and salt until creamy. Sift the flour over it and stir in alternately with the milk. Let the dough swell for about 10 minutes. Grease a pan (18 cm Ø) with oil.
2
Place the apricot halves in the pan with the cut surface facing down. Pour the dough over it and fry over a low heat for 10-12 minutes. Turn the pancakes over after 6-8 minutes. Arrange the pancakes on a plate.
3
Dust with icing sugar and decorate with mint.