Recipe: Gingered apricot pancakes
As it's Pancake Day, Florence Sandeman shows you how to toss up some delicious treats to suit all tastes
What you'll need
For the Apricots
60ml maple syrup or honey
Juice of 2 oranges
1 tbsp finely chopped stem ginger
5 apricots, halved and stoned
For the pancakes
50g plain lour
A pinch of salt
Oil for frying
Place the maple syrup and orange juice in a frying pan that is large enough to take all the fruit in one layer and heat to simmering point over a medium heat, stirring to blend well.
Add the chopped stem ginger, mix well and cook for one minute before adding the apricots, cut sides up, and cook for three to four minutes, spooning the liquid over the apricots from time to time.
Bring the apricot mixture to the boil, then boil for two to three minutes to slightly reduce and thicken the liquid. Cover and keep warm while you make the pancakes, following the instruction in the Basic Pancake Mixture recipe.
To serve, roll up or fold the pancakes then spoon the hot apricot mixture and juices over the top. Serve with cream or vanilla ice cream.