Old fashioned apricot pancakes with toasted pine nuts…

Today happens to be a very special day, exactly a year ago we were celebrating our wedding in the warmth of beautiful California with family and friends. I remember lavender, crisp white wine, grilled artichokes and seasonal vegetables, and an apricot marinade that was out of this world. I also remember dancing, lotts and lotts of dancing, and one crazy dip at the end of our song. As fate would have it, I had some beautiful apricots ripening on the countertop this morning from my trip to the farms. I wanted to use the apricots, and my husband wanted “mmm…comfort food”.  These pancakes have the fluffy, buttery essence of a traditional pancake, with a little unexpected tang and texture.

Old fashioned apricot pancakes with toasted pine nuts…

apricot compote

4 ripe apricots, diced

½ tbs lemon juice

2-4  tbs clover honey

½ tsp cinnamon

dash salt


2 cups flour

2 tsp baking powder

1 tsp baking soda

½ tsp salt

1 tbs organic cane sugar

1 ½ cup milk

2 tbs melted butter

2 eggs

1 cup apricot compote


left over apricot compote, approx ¼ cup

maple syrup

pine nuts toasted in browned butter

First start with the apricot compote.  In a small pot over low-medium heat, add apricots, lemon juice, and honey.  Work the apricots until smashed and the juices release.  Then flavor with a dash of salt and honey to taste.  Set aside and cool.

For pancakes, sift together dry ingredients. Whisk together wet ingredients, including the compote.  Then gently fold wet to dry.  Careful not to over mix.  This has been the most helpful tip from Alton Brown/Good Eats, less mixing preserves the bubbles created  by the leavening agents, and thus the fluff of the pancake.  Fold until just barely mixed, hands up, and walk away.  For the syrup, over medium heat, add maple syrup to the left over apricot compote until the mixture is easy to pour.  Ladle out the batter on to a hot, buttered griddle, cook until bubbles begin to form in the center of the pancake, and then flip.  Pancakes should be a nice golden brown.  I toasted the pine nuts on the griddle after making the pancakes.  Assemble your stack to desired size, pour on the syrup, and top with pine nuts.  Makes about 10-15 pancakes depending on the size of pancake  you make.

Cook together, toast to each other, and enjoy!

Happy anniversary Jonathan, lets continue to inspire each other.


4 responses to “Old fashioned apricot pancakes with toasted pine nuts…

  • Lisa Ruminski

    What a great idea! Yesterday I canned 5 pints of apricot/lemon preserves. I’ll just have to open one of them, I guess! The toasted pine nut topping is inspired!

  • mari garrido

    i love love love this idea! thank you for sharing

  • Jessica Shupe

    What a wonderful way to celebrate your first year of marriage. Thank you for sharing it with us! I love the wedding dance dip picture at the end. Very celebratory! Can’t wait to try these…

  • Jessica Shupe

    Oh yeah and “hands up, walk away” cracked me up!

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