Almond pancakes with apricots
250 g very, very ripe apricots, pitted
1/2 orange juice + zest, finely grated
1 tbsp honey
pinch of vanilla powder or seeds from a vanilla pod, to taste
50 g hazelnuts, chopped
2 small eggs
2 tbsp grape seed oil
50 ml almond or other type of milk
120 g almond flour (you can mix 70g almond flour and 50 g wheat)
pinch of sea salt
1 tsp baking soda
pinch of vanilla powder
pinch of cardamom powder
1/4 lemon zest, finely grated
3 tbsp maple or agave syrup, or honey
Place all the ingredients for the apricot sauce in a pot, except the nuts, and heat on medium heat. If the fruit is firm, boil longer or on higher heat. Cook until the apricots begin to caramelize and the mixture begins to look like sauce. Remove from heat, add nuts, and cool.
For the pancakes, whisk the eggs, oil, and milk (reserve 10 ml of milk) together in a bowl. Add flour, salt, baking soda, vanilla, lemon zest, and cardamom and mix. Stir in the syrup. Leave in the fridge for 1 - 12 h. Just befor baking, mix reserved milk with soda and mix into the batter.
Heat a pan and pour in the batter. Cook on medium heat (so they don’t burn) on both sides until golden. Turning the pancake over is not easy, but manageable. Serve pancakes with apricot sauce and syrup. Or plain yogurt, apricots and syrup.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s