This apricot oven pancake will have you rethinking your classic pancake. Made with a crispy, browned puffy crust and a sweet tangy interior. Serve with a modest dollop of sour cream.
Author: Taste of Yummy
Serves: 8
Ingredients
2 Tablespoons of cut butter, plant-based
4 eggs, lightly beaten
⅔ cup of spelt flour
⅔ cup of Almond milk
¼ teaspoon pink sea salt
½ cup plant-based butter
⅓ cup of packed coconut sugar
10 Apricots, sliced (see apricot photo for approximate size)
2 Tablespoons of organic Apple juice
Powdered sugar (optional)
Sour cream (optional)
Instructions
Preheat the oven to 400 degrees. Place 2 tablespoons of butter in a 12-inch skillet. Melt butter for 2-3 minutes. Remove from heat. Evenly swirl to distribute butter in skillet.
In a medium bowl, add eggs, flour, milk, and salt. Whisk until smooth. Once whisked, pour the batter into the skillet. Bake for 20-25 minutes until pancake is puffy and golden brown.
To create the sauce, in a small saucepan melt and stir ½ cup of butter, add brown sugar over medium-high heat until melted.
Add apricots to the butter and brown sugar mixture. Cook for 2-3 minutes until heated thoroughly.
Gently stir throughout. Stir in apple juice until heated through.
To serve, sprinkle with powdered sugar, and a dollop of sour cream. Cut into 8 slices. ENJOY!
Recipe by Taste of Yummy at https://www.tasteofyummy.com/apricot-oven-pancake/