This is an adaptation of a Bohemian pancake recipe I once found in an old country cookbook. I use an apricot glaze rather than the original prune filling that was called for. This is a tasty pancake with a light, fluffy texture. An impressive recipe for breakfast or brunch, one that will truely impress your weekend guests at the beach house or during a cold winter morning at your charming condo or country home. The yeast adds such a great rustic flavor. This Bohemian pancakes with apricot glaze recipe makes 8 to 10 pancakes.

Things you will need:

  • 2 eggs
  • 1 tbsp. sugar
  • 1 c. warm milk
  • 1 1/4 c. all-purpose flour
  • 1/8 oz.(1/2 pkg.) dry active yeast
  • 2 tbsp. warm water
  • 1/2 lemon rind, grated
  • 1/2 tsp. salt
  • Oiled griddle
  • Apricot Glaze:
  • 1/4 lb. dried apricots
  • 1/4 c. sugar
  • 1 c. water
  • Optional topping: ground gingersnaps, whipped cream

Step 1

Apricot glaze: Wash and soak dried apricots in water for 12 hours. Add sugar and cook until tender. Strain apricot mixture until smooth. Set aside to be used as glaze.

Step 2

Dissolve dry yeast in warm water for ten minutes.

Step 3

Mix together flour, sugar, salt and finely grated lemon rind.

Step 4

In a separate bowl beat eggs, add warm milk and dissolved yeast mixture.
Mix together thoroughly.

Step 5

Add wet and dry ingredients and blend well. Cover bowl with plastic wrap, set in a warm area for about one hour.

Step 6

Preheat griddle to medium low heat. Lift dough gently with a spoon from the top, try not to disturb the rest. Spread onto griddle. Bake slowly, allow to rise. Turn and bake the other side until golden.

Step 7

Serve hot with apricot glaze and ground gingersnaps. Freshly made whipped cream to top it off would make a lovely presentation.