Apricot Pancakes Recipe
Ingredients
| Eggs | 3 | |
| Salt | 1 Teaspoon | |
| Sugar | 1 1⁄2 Teaspoon | |
| All purpose flour | 1 Cup (16 tbs), sifted | |
| Milk | 2 Cup (32 tbs) | |
| Butter | 3 Tablespoon, melted | |
| Apricot nectar | 2 Can (20 oz) | |
| Orange rind | 1 Tablespoon, grated | |
| Lemon juice | 1 Tablespoon | |
| Butter | 2 Tablespoon | |
| Apricot nectar | 1 Tablespoon | |
| Cointreau | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 293 Calories from Fat 116
% Daily Value*
Total Fat 13 g20.2%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 120.1 mg40%
Sodium 335.1 mg14%
Total Carbohydrates 34 g11.3%
Dietary Fiber 1.2 g4.8%
Sugars 17.9 g
Protein 7 g14%
Vitamin A 14.9% Vitamin C 30.3%
Calcium 9.8% Iron 8%
*Based on a 2000 Calorie diet
Directions
1)In a bowl, beat eggs until light.
2)Add salt and sugar and continue beating.
3)Add flour, milk and butter and beat until smooth.
4)Take a lightly butter a small 6-inch hot skillet and drop batter on it and spread to cover bottom.
5)Cook on medium heat until delicately browned, turn and brown other side.
6)Transfer pancakes to a platter.
7)In a saucepan, mix nectar, orange rind, lemon juice and butter and cook about 5 minutes.
8)Spread some apricot preserves on pancake and roll up.
9)Take a large pan and arrange in a single layer.
10)In a saucepan, mix together sauce and Cointreau and stir well.
11)Pour about ΒΌ of the sauce on pancakes.
12)Put the pancakes in hot oven and heat about 5 minutes or until piping hot.
SERVING
14)Serve with remaining hot apricot sauce.
Chef
