Waitrose Apricot Pancakes with Maple Butter

These little pancakes make a wonderful late breakfast or leisurely weekend snack. Serve hot and sizzling from the pan so the sweet maple butter melts all over them.

Nut Free

Preparation time:
20 minutes

Cooking time:
15 minutes
Total time:
35 minutes


For the maple butter
100g unsalted butter, softened
3 tbsp icing sugar
6 tbsp maple syrup
For the pancakes
250g apricots, halved and stoned
125g self-raising flour
50g golden caster sugar
2 eggs
100ml milk
A little oil, for frying


To make the maple butter, beat together the butter 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.

To make the pancakes, chop the apricots into small pieces. Place the flour and sugar in a bowl and make a well in the centre. Break the eggs into the well, add half the milk and whisk, gradually incorporating the flour to make a smooth batter. Stir in the remaining milk and the chopped apricots.

Heat a heavy-based non-stick frying pan or griddle and brush with a little oil. Add 3 tablespoons of the batter to the pan, spacing each spoonful well apart so they can spread a little (the pancakes should be about 8cm in diameter). Cook gently for 1½-2 minutes or until bubbling and golden on the underside. Flip over with a palette knife and cook for a further 1 minute. Transfer to a warmed serving plate and repeat to make 12 pancakes.

Stack the pancakes on serving plates and serve, spread with maple butter.

Cook's tips
Don't waste any leftover maple butter - it'll keep in the fridge for several days to serve with hot waffles or baked bananas. Source