A simple and impressive recipe to serve for pancake day. Although apricots are obviously at their best in the summer you should be able to find imported ones from countries such as South Africa and Chile.
They tend to be a touch unripe which is where the apricot brandy comes in handy!
For the pancakes
110g plain flour
1/4 tsp salt
2 large fresh free-range eggs
275ml semi-skimmed milk
25g cooled melted butter + another 25g butter for greasing the pan and brushing the pancakes
For the apricot filling
500g fresh apricots
3 heaped tbsp soft set apricot jam, preferably unsweetened
4 tbsp apricot brandy + extra to serve
Lemon juice to taste (optional)
You will also need a medium sized pancake pan
First make the batter. Mix the flour and salt in a large bowl. Make a hollow in the centre. Beat the eggs lightly with the milk then add 25g cool melted butter. Gradually pour into the flour stirring all the time and beat well with a wooden spoon. (Or make the batter in a food processor or blender) Set the batter aside for half an hour while you make the filling.
Halve and stone the apricots and cut into small chunks. Put in a saucepan with the apricot jam and apricot brandy, cover with a lid and cook until the apricots are soft but still holding their shape. Check for sweetness adding a little lemon juice if you want them sharper or a splash more apricot brandy if they need sweetening and set aside.
Beat the pancake batter again. Heat a pancake pan until hot, add a small chunk of butter and rub it round the pan with some scrunched up kitchen towel. Scoop out a small cup or ladleful of batter and tip it into the pan swirling it round quickly so the whole base of the pan is covered with batter.Cook for about 30 seconds till the edges begin to brown then flip over with a palette knife or spatula and cook the other side. Stack the pancakes on a plate as you make them interleaved with sheets of greaseproof paper so they don’t stick.
Heat the oven to 190°C/375°F/Gas 5. Butter a shallow ovenproof dish. Fill each pancake with a tablespoon of the apricot filling and roll up or fold into four. Arrange the filled pancakes in the dish and brush with the remaining melted butter. Bake for 10-15 minutes until the pancakes are hot through and the tops crispy. Sift over a little icing sugar. You could serve the pancakes with an extra splash of apricot brandy and a scoop of vanilla ice cream.
Suggested match: I created these to go with an apricot or peach-flavoured beer but you could also serve a dessert wine such as a southern French muscat or a Jurançon with them.