Lemon and apricot pancakes


As a kid, I never liked pancakes -they had too much grease and too much egg. The thought of the annual ritual of Pancake Day filled me with dread. You can only imagine how happy I was to discover the Triple Motion buttermilk pancake! These fluffy little nuggets are a joy to eat and I can (and do) eat them for any meal of the day and as often as possible.

I would not want to mess with something as fine as the classic TM buttermilk pancake, but when by total accident I happened upon this variation, I was so pleased with the result, I thought I should share it…

Although the soft fluffy texture of the TM pancake is on of its main attractions, after a weekend of excess, I was feeling like dinning on something a bit more wholesome and so swapped half of the regular flour for oat flour. My plan was to add lemon and raisins but Iwas foiled by my store cupboard and had to use finely chopped apricots instead.

The final recipe was as follows:

  • 1 cup butter milk
  • 1 egg
  • 1/2 cup plain flour
  • 1/2 cup oat flour
  • 1/2 tsp bicarb
  • 2 tbs oil
  • 1 tsp baking powder
  • zest of 1 lemon
  • juice of 1/2 lemon
  • handful of dried apricots

The above were all mixed together in the standard way so there were still some of those vital lumps that allow air expansion.

I served them up with a drizzle of honey, some strong coffee and some South African sun.

I would not put these in a head to head contest with the classic TM pancake, but if you ever hanker for something a little different, I can heartily recommend trying out this alternative.

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1 Response

  1. Dr Big D says:

    Wow they look great. How are they working with the oat flour, I know when we tried them at home I thought they seemed a bit heavier that the normal flour versions. Have you found any secrets to getting them fluffy?

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