breakfast recipe · #01499
Bread Flour Ginger Dried Apricot Pancakes
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 30 min
- Servings
- 4
- Difficulty
- Level 2
- Ingredients
- 8
Prep12 min
Cook18 min
Inactive0 min
Total30 min
Ingredients
- 1½ cupsBread Flour
- 1¼ cupsOat Milk
- 2 eggsChicken Egg
- 3 ozDried Apricot
- 2 tbspUnsalted Butter
- ½ tspGround Ginger
- 2 tspBaking Powder
- ½ tspTable Salt
Instructions
- Wash and prepare the Dried Apricot. Whisk the Bread Flour, Ground Ginger, Baking Powder, Table Salt in a large bowl. Do not eat or taste the raw batter.
- Keep the Chicken Egg refrigerated until ready to cook. Whisk the Oat Milk, Chicken Egg, and melted Unsalted Butter, then stir them into the Bread Flour mixture with the Dried Apricot just until combined.
- Cook the pancakes in batches on a heated skillet until browned on both sides, no wet batter remains, and the centers reach at least 160°F (71.1°C). Serve hot.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 10.7 g
- Carbohydrates
- 56 g
- Fat
- 11.2 g
- Fiber
- 2.9 g
- Sodium
- 364.4 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg, Wheat
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.