These Pancakes with Apricot and Cardamom Compote will turn your weekend breakfast into a highly decadent affair. Both the compote and pancakes can be made ahead of time.
Weekend Breakfasts in this house usually contain bacon and are normally cooked by Jonny. However, he’s been laying hedges at work for the past two weeks and it has really taken a toll on him. He’s exhausted and needed a lie in and some serious TLC, so I took over last weekends breakfast.
I’d been dreaming up this compote for weeks, just knowing that the apricot and cardamom flavours would work well together. I actually planned ahead and made it the night before pancake~fest whilst I was cooking tea. A very slow simmer over the lowest setting should see the dried apricots soft and sticky within an hour. Oh, and can I also suggest you check out my awesome cardamom coffee recipe too? I am just in l’ve with the flavour of cardamom.
This morning I had some of the leftover compote on muesli which was heavenly, and it’ll be making a final appearance in this lovely dairy free rice pudding made with coconut milk tomorrow night. Yum!
Finally for the dairy free version, I made the pancakes with soya milk in lieu of regular milk. I do use butter to cook the pancakes in however, so if you can’t tolerate butter, use an oil with a high smoke point instead.
These pancakes are the thin French Crepe version rather than the American puffy version, but this compote would taste amazing with either :)
And next up on my weekend breakfast adventures are these akara or banana fritters. They look, and sound, just amazing :)
- 250 g dried apricots the squidgier they are, the better
- 5 cardamom pods seeds removed and crushed
- 50 ml port
- 100 ml water
- 110 g plain flour
- 2 eggs
- 275 ml milk
- Pinch of salt
Chop each apricot into about 6 pieces, leaving with very small dice. Pop in a small pan (lid on) with all the other compote ingredients and bring up to a very gentle simmer. Keep the heat on the lowest setting you have and cook for about an hour. Do keep an eye on it so the fruit doesn't dry out and burn.
15 minutes before the end of the cooking time, remove the lid and let the steam escape, thereby letting the juices reduce into a sticky sauce.
If you make this the night before as I did, reheat with a splash of water whilst cooking the pancakes.
Sift the flour into a large jug or bowl. Crack in the eggs and mix in with a fork or mixer. Slowly add the milk whilst still beating until you have a lovely thinnish smooth batter.
Heat a little butter (about 1/2 teaspoon) and run it around the pan until the entire base is coated and the butter is smoking.
Pour in a ladle of batter, swirling it around the pan to coat it evenly and put back on a medium hot ring. Peel the edges away from the pan and when it is cooked you'll be able to slide a spatula or palette knife underneath easily.
Flip it over and cook the other side until you get little brown dimples all over. Keep warm whilst you repeat with al the remaining batter.
Pile up a couple of pancakes with compote and sit down to a delicious, and very special, weekend breakfast.