Ingredients

Steps

• Whisk the flour, baking powder, and eggs in a large bowl and gradually add the milk.
• Rest the batter for five minutes.
• Heat the oil in a frying pan over medium to high heat and add ladlefuls of batter.
• Cook for two minutes until ready to flip and cook the other side for another minute.
• Cook the sugar and 25g of butter in a saucepan until the mixture turns amber.
• Add the apricots and cook for one minute before adding the cream and reducing the heat.
• Stir in the remaining butter a little at a time until combined.
• Serve the pancakes on a plate with the sauce drizzled over.