September is that strange time when spring is officially here but winter is still insisting on making itself felt. You’re either freezing and rain-soaked or skipping through meadows gathering flowers with baby lambs, you know? These pancakes are perfect whatever’s happening outside, using sweet, fragrant, new season apricots and warm, spicy cinnamon.
The apricots turn jammy and delicious while frying in the pancake batter, and the cinnamon-tinted chocolate sauce adds spice and depth and makes everything feel a bit more comforting. The pancakes are quick enough that you could probably make them any day of the week, and dried apricots are a perfect substitute if fresh ones are elusive, but I say save them for when you’ve got time to appreciate your pancake-flipping efforts.
If you want, just serve these with the classic lemon wedges and sugar, but the chocolate sauce is fast and any leftovers can be poured over ice cream. Or straight into your mouth.
Apricot Pancakes with Cinnamon Chocolate Sauce
- 1½ cups flour
- 2 tsp baking powder
- Pinch salt
- 1 egg
- 1½ cups milk
- 1 tbsp sugar
- 25g melted butter
- 3 ripe apricots, finely diced
- 2 tsp vanilla extract
- Butter for frying
- 125g dark chocolate
- 175ml cream
- ½ tsp ground cinnamon
- Sift the flour, baking powder and salt into a large bowl.
- Tip in the egg, the milk and the sugar, and stir thoroughly till a smooth batter forms. If it’s too thick, pour in a little more milk.
- Fold in the melted butter, diced apricots and vanilla.
- Heat a little butter in a large saucepan, and gently fry quarter-cupfuls of the batter in it. Once bubbles start to form on the surface of the pancakes, flip them over with a spatula or fish slice.
- Sit the pancakes on a plate covered with a paper towel and a layer of tinfoil to keep them warm while you make the sauce.
- For the sauce, slowly melt the chocolate into the cream in a small pan over a low heat.
- Stir it so it forms a thick, glossy dark sauce. Stir in the cinnamon.
- Serve the pancakes with the chocolate sauce in a jug on the side, dusted with more cinnamon if you like, and pour the sauce over the pancakes as you eat them. If you have plenty of apricots, you could dice some more to sprinkle over.
Makes 10–12 pancakes