Apricot Pancakes

Recipe by 3KillerBs
READY IN: 30mins




  • Mix dry ingredients together thoroughly.
  • Add lemon juice to cream and let sit for 2 minutes.
  • While cream sits, beat eggs into the milk. Combine with cream, molasses, and vanilla.
  • Toss apricots and walnuts with the dry mix. Be sure to break up clumps.
  • Preheat lightly-greased griddle medium to medium-high.
  • Pour liquid mix into dry mix and stir together well to make a thick but fluid batter. DO NOT OVERMIX or pancakes will not be as light.
  • Ladle batter onto griddle to make pancakes about 4 inches in diameter. Turn when bubbles appear all over the pancake.
  • Cook until done in the middle – adjusting heat if necessary to avoid burning.
  • Continue, greasing griddle as necessary, until all pancakes are cooked.
  • Batter may thicken as it stands. It may be necessary to thin it with a little additional milk if it gets so thick that the pancakes don’t cook properly in the center.
  • Leftovers can be reheated in the microwave or toaster oven. Do not use regular toaster because of the fruit.
  • Leftovers can be eaten cold for breakfast or snacks.
  • Leftovers can be frozen flat on a baking sheet lined with waxed paper then loaded into freezer bags to use as needed.