Buttermilk Pancakes With Apricot Preserves

2-4
Servings
15m
Prep Time
70m
Cook Time
1h 25m
Ready In

Recipe: #29639

June 03, 2018



"Recipe source: Bon Appetit (June 2005)"

Original recipe yields 2-4 servings
OK
  • FOR PRESERVES
  • FOR PANCAKES

Nutritional

  • Serving Size: 1 (550.6 g)
  • Calories 786
  • Total Fat - 19 g
  • Saturated Fat - 10.7 g
  • Cholesterol - 140.5 mg
  • Sodium - 936.8 mg
  • Total Carbohydrate - 143.4 g
  • Dietary Fiber - 9.5 g
  • Sugars - 85.5 g
  • Protein - 15 g
  • Calcium - 239 mg
  • Iron - 2.4 mg
  • Vitamin C - 43.2 mg
  • Thiamin - 0.2 mg

TO MAKE THE PRESERVES


Step 1

In a saucepan combine all the ingredients (apricots -cinnamon stick) over medium low heat and stir until sugar dissolves. Increase heat an bring to a boil, stirring constantly. Reduce heat to medium low and simmer until thick and reduced to 1 1/2 cups, occasionally stirring and mashing with back of wooden spoon (50-60 minutes). Discard cinnamon stick. ****can be prepared 3 days ahead, covered and refrigerated. rewarm before serving.

TO MAKE THE PANCAKES


Step 2

In a bowl whisk the first 6 ingredients (flour - nutmeg) together. In another bowl whisk together the wet ingredients (buttermilk - vanilla). Stir wet mixture into the dry mixture just until blended. Fold in the melted butter.

Step 3

Heat griddle or 2 skillets over medium heat ; brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Cook pancakes until bottoms are brown and bubbles form on top (2 minutes). Turn pancakes over and cook until bottoms are brown (1 minute). Serve pancakes immediately with warm maple syrup and apricot preserves.

Tips & Variations


No special items needed.

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