I completely planned ahead last week and had this post just about ready to go before I left for my work travels. The few decent pictures I snagged were edited and uploaded into the Media Library, and I typed up the recipe in Word.
The only problem? I didn’t get around to putting the two into an actual post until last night! Clearly, I’ve been a bit busy lately!
I’ve had these pancakes on my mind for some time now. A month or so ago, I spotted Chobani’s apricot yogurt and immediately started planning pancakes that would include it.
(source)
Several weeks passed, and eventually so did the expiration date on that yogurt I was planning to use! The next time I went grocery shopping, I grabbed another and told myself I HAD to use this before it expired!
I referenced my Flavor Bible to see what it suggested to pair with apricots, and settled on almonds and “cream”. For the cream I figured I’d take a stab at some crème anglaise, since it was perfect on my pancakes at Snooze.
I followed this recipe for the creme anglaise, but without the vanilla bean, just vanilla extract. I didn’t follow the instructions to a T, so I don’t think mine turned out exactly right, but it still tasted yummy!
I also took a bit of time and rehydrated (sort of) some dry apricots in some sweet white wine. I didn’t take a picture because I used unsulphured apricots, which aren’t the pretty orange ones. They didn’t quite reheydrate properly, but they still tasted good with the added sweetness and moisture from the wine. I added some of the wine to the batter afterwards and I think it made the pancakes turn out a little flat, but they were still tasty! You can certainly leave out the wine if you’d like!
Dry Ingredients:
1 cup all purpose flour
½ cup cake flour
1 tsp baking soda
2 tsp baking powder
¼ tsp salt
¼ cup crushed sliced almonds
Wet Ingredients:
1 container apricot Chobani
1 cup milk
about 2 egg whites (from the leftovers from crème anglaise)
2 TBS honey/agave
¼ tsp vanilla extract
Stir in:
Chopped dry apricots
(I soaked mine in about 1/2 cup sweet white wine. I reserved 2-3 TBS and added to the batter. This is optional!)
Top with creme anglaise and sliced almonds!
