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
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.
Dissolve dry yeast in warm water for ten minutes.
Mix together flour, sugar, salt and finely grated lemon rind.
In a separate bowl beat eggs, add warm milk and dissolved yeast mixture.
Mix together thoroughly.
Add wet and dry ingredients and blend well. Cover bowl with plastic wrap, set in a warm area for about one hour.
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.
Serve hot with apricot glaze and ground gingersnaps. Freshly made whipped cream to top it off would make a lovely presentation.