Apricot Pancakes

Apricot Pancakes

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Makes: 10-12 Pancakes


  • 2 cups Mix Quick

  • ¼ cup caster sugar

  • 1 pinch salt

  • 100gm canned Apricots strained

  • 1 cup water

  • 1 Vanilla pod

  • 1 Cinnamon Stick


  • Put canned apricots in a blender with water and blend until smooth

  • 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.

  • Allow this to come to the boil and start to infuse, this can be done in advance for maximum flavour.

  • Cool in fridge.

  • Sift all dry ingredients into a bowl

  • From the wet apricot mixture, remove the bean and cinnamon stick then slowly add to the dry ingredients whisking as you go.

  • Heat a frypan to a medium heat

  • Check your consistency of your pancake mixture as you may need to add more water depending on how thick the pancake mix is.

  • Using an oil spray, you will help you flip the pancake.

  • Pour in desired amount of batter and cook until golden brown.

  • 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.