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Preparation Time: 10 minutes
Cooking Time: 20 minutes
Makes: 10-12 Pancakes
Ingredients
Directions
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Put canned apricots in a blender with water and blend until smooth
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Put into a small saucepan with the cinnamon, split the vanilla bean scrap through the bean with the back of a knife and add the vanilla into the saucepan.
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Allow this to come to the boil and start to infuse, this can be done in advance for maximum flavour.
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Cool in fridge.
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Sift all dry ingredients into a bowl
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From the wet apricot mixture, remove the bean and cinnamon stick then slowly add to the dry ingredients whisking as you go.
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Heat a frypan to a medium heat
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Check your consistency of your pancake mixture as you may need to add more water depending on how thick the pancake mix is.
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Using an oil spray, you will help you flip the pancake.
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Pour in desired amount of batter and cook until golden brown.
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Pancakes will only take around 2 minutes each side
Handy Tips
You can add honey and icing sugar to finish
If you don’t have vanilla beans, you can use vanilla extract.
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