Makes 4 – 5 Pancakes

Ingredients

Pancakes

• 2/3 c Flour
• 4 oz Milk
• 1 Egg
• 1 pinch Salt
• 1 tbs Oil, plus more for pan
• 1 pinch Baking powder
• 1 tsp Vanilla sugar
• 1 tbs Sugar

Bailoni Gold-Apricot Sauce

• 1 tbs Bailoni Gold-Apricot Jam
• 1 tbs Bailoni Gold-Apricot Liqueur

Instructions

• Blend all pancake ingredients together until it makes a smooth batter.
• Coat a skillet with about 1 tbs oil.
• Over medium heat, pour ¼ c batter or desired amount for larger or smaller pancakes
• Flip when the pancake begins to cook through and the edges start to crisp.
• Cook until it is golden on both sides (NOTE: these will look like thicker crêpes).
• Warm up the Bailoni Gold-Apricot Jam and then mix with with Bailoni Apricot Liqueur.
• Spread over the pancakes.
• Optional: add pecans and cinnamon