The first of the apricots arrived in The Happy Pear last week. Beautiful small little ripe orange gems. I couldn’t wait to get my hands on them.
Although cold breakfasts (smoothies and overnight oats) have been my go to options with the warmer weather (even if it has been raining) I had a longing for a baked pancake and a vision of an apricot almond one that needed creating!
The pancake base was made up of almond meal and buckwheat flour, light, fluffy, well risen…
I poured the batter over a pan full of thinly sliced apricots which covered the lined with parchment paper base. Just as I envisaged the apricots baked and melted in a to a delicious almost jammy like goodness, melting in to the batter while retaining just a little of their shape.
Out from the oven the puffed up based looked and smelt delicious…
Flipped over on to my plate I was delighted by the bright orange gooey apricots that almost smiled back at me.
Tempted to just dig in I decided to slice and dress it up a little for maximum enjoyment. A dollop of SunButter on each slice (the caramel of the nut/seed butter world), chia seeds and coconut, some apricot jam on the side.
Those apricot baked oats were really something special and the baked pancake totally lived up and exceeded my expectations. I profess to love apricots but if I’m honest I only love them when they’re baked, stewed, grilled, roasted….straight up apricots just don’t have the same appeal. A little cooking goes a long way to creating the most wonderful texture, releasing their sweet juices and making them all that bit more alluring (or in my mind totally irresistible).
I have various “apricot plans” this week and this was the first of them. A mighty success that I want to repeat about ten times over. A pretty plate, bright, beautiful, jam packed full of flavour and sure to brighten up your morning whatever the weather!
A true sign of when a recipe excites me is when I go a little OTT on the photos. I must have snapped about 40 odd photos in 5 minutes flat before pretty much diving head first in to it! You then open up your photo editor ready to get converting and resizing only to be greeted with more photos then you care to consider deleting. I have good and bad days when it comes to taking food snaps and on the good days you hold on to each and every photo, each one a highly precious well captured moment that fills up your external hard drive just waiting for another use or peruse somewhere down the line. It’s my form of “virtual hoarding”
This of course was one of those mornings..hence the mighty amount of photos!
What’s your favourite way to cook apricots or make use of them when they’re in season?
Apricot Tatin Baked Pancake
Servings – 1
Preparation Time – 5 minutes
Cooking Time – 30 minutes
- 40g (1/3 cup) buckwheat flour
- 20g (2 tbsp) almond flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 125ml (1/2 cup) almond milk
- 1 small ripe banana (approx. 100g/3.5oz)
- 3-4 apricots sliced thinly
- Chia Seeds
- Desiccated Coconut
- Preheat oven to 180C (350F).
- Line a small pancake pan with a circle of baking parchment.
- Lay slices of apricot over the base of the pan, covering it completely, overlapping the apricots.
- Blend together banana, almond milk and extracts using a handblender.
- Whisk in flours and baking powder until perfectly smooth.
- Pour the batter over the apricots, spreading gently with the back of a spoon. Give the pan a little gently shake to ensure the pancake batter is evenly distributed.
- Bake in the preheated oven for 30 minutes.
- Place a plate on top of the pan and gently flip out on to plate. Carefully peel back baking parchment. Slice in to four and dress with toppings as you please!