Cheese Cream and Apricot Pancakes

Cheese Cream and Apricot Pancakes
Delicious pancakes with cream cheese, reinforced with fresh, fragrant apricots and desiccated coconut.
They easy and simple to make, served with honey, so we enjoy a very tasty, filling, and why not, festive & family breakfast. A special comfort food for the most beautiful, relaxing moments of our day.
Yours!
work: 15′ time: 40′ easy:

Cheese Cream and Apricot Pancakes

Ingredients (13-15 pancakes)

  • 200 g (7.1 oz) cream cheese
  • 8 apricots
  • 1 egg
  • 120 g (4.2 oz) flour
  • 1 tbsp baking powder
  • 1 tbsp brown sugar
  • 1 tbsp desiccated coconut
  • 1 tbsp breadcrumbs, if necessary
  • 50 g (1.8 oz) butter
  • vegetable oil
  • honey for serving
In a deep bowl, add the cream cheese and egg. Stir vigorously with a spoon, to homogenize.
Then add the flour, the baking powder, the desiccated coconut, brown sugar and a little breadcrumbs or flour if necessary, until you have a thick porridge.
Wash, dry and remove the pits of apricots. Cut into small pieces and add to the mixture of the bowl.
Mix gently. We should have a soft and relatively tight mixture that will not flow.
In nonstick frying pan put some butter and a little oil…
… When warm, take tablespoons of the mixture and pour the hot oil, spaced.
Fry on one side for 2'-3' and turn them on the other carefully. Drain on absorbent paper.
Serve with honey.
Cheese Cream and Apricot Pancakes Cheese Cream and Apricot Pancakes Cheese Cream and Apricot Pancakes

Zambia Sifaki