Pancakes with apricot compote

Name: Pancakes with apricot compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Apricots; 300 ml Apricot juice; 2 packages Vanillin sugar; 15-20 g Cornstarch; 75 g Sugar; 10 Almond kernels without skin; 3 TABLESPOONS Butter or margarine; 150 g Flour; 1 TEASPOON Baking Powder; 1 pinch Salt; 1 egg (size M); 150 ml Buttermilk; 2 TABLESPOONS Oil; 4 TSP Maple syrup; 7-10 Tbsp Aluminium foil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Apricots
300 ml Apricot juice
2 packages Vanillin sugar
15-20 g Cornstarch
75 g Sugar
10 Almond kernels without skin
3 TABLESPOONS Butter or margarine
150 g Flour
1 TEASPOON Baking Powder
1 pinch Salt
1 egg (size M)
150 ml Buttermilk
2 TABLESPOONS Oil
4 TSP Maple syrup
7-10 Tbsp Aluminium foil

Directions

1
Wash, halve and stone the apricots. Bring fruit juice to the boil, add 1 sachet of vanilla sugar. Add the apricots to the sauce and simmer for about 10 minutes. Stir the starch with some cold water until smooth and bind the fruit juice with it, bring to the boil again.
2
Let the apricot compote cool down a little. In the meantime caramelise the sugar in a pan until golden brown and let it cool down a little (viscous). Add the almonds to the caramel and turn in it. Spread the caramelized almonds on aluminium foil and allow to set.
3
Then chop roughly. Melt the fat. Mix flour, baking powder, 1 packet of vanilla sugar and salt. Whisk the egg with a whisk. Stir in milk and liquid fat. Stir in the flour mixture by the spoonful.
4
Heat 1 tablespoon of oil in a coated frying pan. For each pancake (6-7 cm Ø), add 1-2 tbsp. batter to the pan. Fry over medium heat for about 3 minutes on each side, keep warm. Bake the rest of the dough in the same way.
5
Makes about 12 pancakes. Arrange the pancakes with apricot compote. Drizzle with maple syrup and sprinkle almonds.